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

SEPTEMER 2012 (published: 01.09.2012)

Number 2(14)

Home > Issue > Influence of guar gum on the hydration of the organoleptic properties of semi-finished products and the texture of the pastry

UDC 664.6.

Influence of guar gum on the hydration of the organoleptic properties of semi-finished products and the texture of the pastry

Andreev A.N., Dmitreeva Y.V.

In low temperature and the influence of guar gum, hydration. the organoleptic properties of semi-finished products and the texture of the pastry. Have a positive effect on the gums guar hydrated supplements test products (dough is more elastic, does not stick to hands, easily moulded), texture and crumb of bread products čerstveniâ slowdown
Read the full article 

Keywords: gidrotirovannyegidrokollojdy, opara, dough, bread o″em.

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

Information 2006-2022, All rights reserved
Development by ITMO University © 2013
Яндекс.Метрика