Influence of guar gum on the hydration of the organoleptic properties of semi-finished products and the texture of the pastry Scientific journal NRU ITMO Series Processes and Food Production Equipment

Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
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ISSN:2072-2389

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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

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

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