Effect of gelatin on the ability to be the specific volume of wheat bread Scientific journal NRU ITMO Series Processes and Food Production Equipment

Series "Processes and Food Production Equipment"

Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
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ISSN:2310-1164

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SEPTEMER 2013 (published: 01.09.2013)

Number 3(17)

Home > Issue > Effect of gelatin on the ability to be the specific volume of wheat bread

UDC 664.6

Effect of gelatin on the ability to be the specific volume of wheat bread

Andreev A.N., Dmitrieva Yu V
Research on shifts towards wheat bread dough through the use of gelatin.You can assume senergetičeskoe gelatin molecules interaction with proteins in the flour mixing system, accelerating development and improving the structure and viscous-elastic properties of the klejkovinnogo skeleton.
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Keywords: gelatin, the specific volume of bread, klejkovinnyj frame

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