Research into the structural-mechanical properties of shortbread dough with oilseed meals

Research into the structural-mechanical properties of shortbread dough with oilseed meals

This paper reports results of research into the application of oil-seed meal in the technology of flour-based confectionery products, specifically shortbread dough. We have investigated the structural-mechanical properties of shortbread dough with the addition of meal from the seeds of sesame, nut,...

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Bibliographic Details
Main Authors: Mihailo Kravchenko, Vitalii Mihailik, Dmytro Yakymchuk, Oksana Dzyundzya, Valentyna Burak, Olena Romanenko, Mykola Valko, Evgenia Korolenko, Iryna Osypenkova, Zoia Bondarchuk
Format: Article
Language:English
Published: PC Technology Center 2019-06-01
Series:Eastern-European Journal of Enterprise Technologies
Subjects:
shortbread dough
meals
oilseeds
structural-mechanical properties
dough deformation.
Online Access:http://journals.uran.ua/eejet/article/view/170617

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