Examination of the effect of alternative raw materials on the quality of bakery half-finished products
Annotation
The present-day tendencies of resource saving coupled with improvement of biological value of foods makes confectionary look for new alternative sources of raw materials. Promising raw material for confectionery articles is second-grade flour obtained at macaroni grinding of hard wheat (Durum). It is important to appreciate the effect of this raw material on functional properties of baked half-finished products both at the stage of baking and in finished products.
Keywords
Постоянный URL
Articles in current issue
- Examination of consumer qualities of milk products by magnetic-resonance tomography
- Prospect of using explosion welding to manufacture food industry equipment
- Research on the creation of an efficient burner for thermal food processing plants
- Study and development of low-lactase sour-milk drinks for dietary-prophylactic purpose
- Phytoextracts are natural inhibitors of food spoilage (review)
- Creation of functional foods for workers contacting with industrial aromatic compounds
- Enhancement of efficiency of alcohol production by carrying out some technological stages in one apparatus. Shell-and-tube jet-injection fermenter (STJIF)
- On the effect of potato membrane (peel) on mass-transfer when it is heated by electromagnetic energy of SHF field
- Calculation of overall dimensions of a vibratory milk heater
- Consumer qualities of products made of whitefish (Coregonus nasus Pallas) caught in the Yenisei river lower basin
- Mechanical and physical-chemical methods of processing phytogenic raw material by using impulse excitation
- Process study of food processing by impulse excitation
- Hydrodynamic model of pounding calcium containing food additives
- Factors governing the content of some heterocyclic compounds in beer
- Rheological indices of a curd product on the basis of dry components
- Use of products of cavitation technology in the investigation of wasteless molding technology
- Hydrodynamic features of flow in gas-filled drinks in an annular channel at bottling
- Viscosity - speed characteristics of fused cheese "Soviet"
- The dependence of the viscosity characteristics of processed cheese "Friendship" on the gradient of the velocity and temperature of the product
- The intensification of the cooling process margarine emulsions
- Some aspects of drying sea algae
- Membrane methods of beer dealcoholizing
- Scientific-practical aspects of solubilization of concentrated solutions of fat acid sodium salts
- Development of a method to research and evolvement of scientific conception on crystalline and liquid phases of industrially manufactured hard soaps
- Study of anion adsorption in sodium soaps on dirty and cleaned cloth
- Basic processes of making confectionery cream
- Resource saving technology of making bakery products bread using special purpose wheat rich leaven
- Examination of the effect of alternative raw materials on the quality of bakery half-finished products
- Investigation of potentialities to use second-grade wheat (Durum) flour in manufacturing technique of breadmaking
- Influence of aeration conditions on acetaldehyde and diacetyl content in unfiltered beer
- A method of producing food additive from fish bones
- Use of vegetable-origin additives for producing soft rennet cheeses from ultrafiltration concentrate of skim milk