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MARCH 2010 (published: 01.03.2010)
Number 1(9)
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Effect of enzymic agents on properties of liquid pastry dough
and waffles with “Vitazeil” wheat cellulose
Andreev A.N., Ivanova O.O.
Keywords: liquid dough, enzymic agent, food fibers, dynamic viscosity of waffle dough
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Effect of enzymic agents on properties of liquid pastry dough
and waffles with “Vitazeil” wheat cellulose
Low content of biologically active substances – vitamins, minerals, and food fibers
in waffles is their weakness. The paper presents the results of investigation on
improving quality of waffles with “Vitazel” wheat fibers due to introducing enzymic
agent “Alfamalt HCC”.
Read the full article
Read the full article
Keywords: liquid dough, enzymic agent, food fibers, dynamic viscosity of waffle dough
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License