Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
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ISSN:2072-2389

SEPTEMBER 2011 (published: 01.09.2011)

Number 2(12)

Home > Issue > Study of rheological properties during staling of bakery products with added micronutrients

UDC 65.33

Study of rheological properties during staling of bakery products with added micronutrients

Kolodyazna V.S., Baychenko L.A.

The change of the parameters of creep of bread with the addition of micronutrients during storage in natural conditions, which is important for sensory assessment of freshness of bread by the user via a tactile test.
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Keywords: bread, creep, psychorheology

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