Improvement of the technology of shortcrust baked semi-finished product on the basis of model functional compositions
The effect of whey protein concentrate obtained by ultrafiltration (WPC-UV), micronized flour from grain ECO products and amaranth seed fiber (ASF) on the processes of structure formation of shortcrust dough was investigated. The quality indicators of finished flour confectionery products from short...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2021-04-01
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| Series: | Eastern-European Journal of Enterprise Technologies |
| Subjects: | |
| Online Access: | http://journals.uran.ua/eejet/article/view/230328 |