Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media
ISSN:2072-2389

MARCH 2012 (published: 01.03.2012)

Number 1(13)

Home > Issue > Study of the influence of lecithin on consumer characteristic of bakery product

UDC 66.064:278.98

Study of the influence of lecithin on consumer characteristic of bakery product

Ivleva E.N. , Ivanova A.S., Alexeev G.V.

      Perspective technologies of the baking bakeryproduct not always can be used. It is happened  because of small capacity of the process and unsatisfactory quality. Known    ones it has attempted the intensity of these processes  with means of change traditional recipes. In this research is shown practicability of using for specified integer hydrolysis lecithin.
Read the full article 

Keywords: natural food additives, efficient viscosity, consumer characteristic, experimental studies

Editorial address:
191002, St. Petersburg, street. Lomonosova 9, office. 2132

Information 2006-2024, All rights reserved
Development by ITMO University © 2013
Яндекс.Метрика