Influence of guar gum on the hydration of the organoleptic properties of semi-finished products and the texture of the pastry
Annotation
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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