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MARCH 2012 (published: 01.03.2012)
Number 1(13)
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Research of influence of hydrocoolloids on the relative amount of bakery products
Andreev A.N., Dmitreeva Y.V.
Keywords: hydrocolloids ,dough, bread volume.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Research of influence of hydrocoolloids on the relative amount of bakery products
In the article is shown the influence of dose of hydrocolloids -guar gum, xanthan gum, carboxymethylcellulose (CMC Cekol 50000), locust bean gum. The quality of the semi-finished products (fruit, test) and the relative volume of bakery products is analysing. The application of hydrocolloids allows you to change the properties of the products that need to be taken into account in the development of resource-saving technologies and formulations of products of functional using
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Read the full article
Keywords: hydrocolloids ,dough, bread volume.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License