Improvement of the technology of shortcrust baked semi-finished product on the basis of model functional compositions

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...

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Bibliographic Details
Main Authors: Karуna Svidlo, Anna Sobko, Lyudmyla Karpenko, Tatiana Gavrish
Format: Article
Language:English
Published: PC Technology Center 2021-04-01
Series:Eastern-European Journal of Enterprise Technologies
Subjects:
shortcrust semi-finished product
model functional composition
improved technology
functional and technological properties
Online Access:http://journals.uran.ua/eejet/article/view/230328

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