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MARCH 2012 (published: 01.03.2012)
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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.
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natural food additives, efficient viscosity, consumer characteristic, experimental studies
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