Research of scalded water-flour mixture properties during storage

Сборник тезисов

Конференция:V Всероссийский конгресс молодых ученых

Раздел:Экономика и гуманитарные науки

Рубрика:Иностранный язык как средство современного научного и профессионального общения

Год:2016

Research of scalded water-flour mixture properties during storage

Зуева Мария Алексеевна

Дмитренко Нина Андреевна, Сергачёва Елена Сергеевна

УДК:664.64

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Аннотация

The research aim is to study the change of organoleptic, physical, chemical, structural and mechanical indexes of the scalded water-flour mixture during its storage. The new type of the scalded water-flour mixture can be used at any time if necessary and in the needed amount. It is especially important in the field of HoReCa and can be used for making wide range of rye-flour bakery products.

Research of scalded water-flour mixture properties during storage

Research of scalded water-flour mixture properties during storage

Аннотация

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Research of scalded water-flour mixture properties during storage

Research of scalded water-flour mixture properties during storage

Аннотация

Постоянный URL

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Материалы конференций