Effect of phospholipids and enzyme preparations on the rheological properties of dough and quality wafers functionality
Annotation
The results of research to improve the quality of wafers, rich in fiber, through the use of phospholipids and enzyme preparation "Alfamalt NSS" that can help reduce the viscosity and improve the spreadability of waffle dough in the form and to the strength of wafer sheets.
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Articles in current issue
- Definition of meat-mincing systems parameters «conditional cohesion»
- For non-Newtonian fluid in a screw press
- Use the results of rotational viscometry wheat dough in the calculations of pipelines
- Express analysis of technological parameters of loose foodstuff
- Technology of meat products from biotechnologically modified raw materials
- Modeling of the interaction flow food mixture with element worker cameras of the device
- Effect of antioxidants in the woody tissue of fruit and berry plants in the winter and spring on the cold storage of the harvested crop
- Investigation of the heat treatment process of sausages by infrared radiation
- Using spherification technique in product technologies at restaurants
- Project technology of gero-dietetical smoothie on basis of oat seed grit and cellulose moisture content estimation
- Water state influence on the physicochemical properties of plant tissue and its natural decrease of the mass during cold storage
- To the question of application of the Ranque-Hilsch Effect (Vortex tube) at the enterprises on manufacture of sausage products
- Calculation method of density and heat of vaporization of carbon dioxide
- The influence of the temperature of the product, velocity gradient and tangential stresses on the rheology characteristics of mayonnaise, mayonnaise «Kolibri»
- Change the viscosity - speed characteristics of melted cheese «Yantar» by-product temperature and strain rate
- The features of changing the rheological properties of the water-grain suspense during the water-heating and ferment treatment (WHFT)
- The role of nutrition in the prevention of iodine deficiency disorders
- Мineral structure of bakery products with whole grains flour with fillings
- Determination of thermal stress state of the viewing windows of food machines, made of triplex
- Evaluation of power consumption of mixing, based on twolayer turbulence model
- Quality of mineral structure of dishes from cottage cheese of a functional purpose
- Technology of croquettes with dietary supplements and fillings
- Developing laser location devices for mechatronical equipment of food productions
- Investigation of separation of aromatic components out of essential oil by preparative chromatography
- Rationale for the recommendation on the use of functional and technological additives in herring preserves production
- Lactate containing food additive «Dilaktin Forte Plus» for processing the poultry meat