Study of rheological properties during staling of bakery products with added micronutrients Scientific journal NRU ITMO Series Processes and Food Production Equipment

Series "Processes and Food Production Equipment"

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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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