Gingerbread with Fruit Filling: Preservation Factor Assessment
The ratio of ‘bound’ and ‘free’ water plays an important role in the studies of staling of various baked confectionery products. Gingerbread with fruit filling is a traditional flour confectionery product with intermediate moisture, which causes transfer processes during storage. Temperature, relati...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Kemerovo State University
2019-10-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/54/7.pdf |