STUDYING THE EFFECT OF MILK PROCESSING PRODUCTS ON THE STRUCTURAL-MECHANICAL PROPERTIES OF WHEAT FLOUR DOUGH

STUDYING THE EFFECT OF MILK PROCESSING PRODUCTS ON THE STRUCTURAL-MECHANICAL PROPERTIES OF WHEAT FLOUR DOUGH

Dry whey enriched with magnesium and manganese (DW) that contains protein in the amount of 13 %, and a whey protein concentrate (WPC) with a protein content of 65 %, have been chosen as functional bases in the production of complex baking improvers with a targeted effect. When developing a compositi...

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Bibliographic Details
Main Authors: Olena Bilyk, Tetyana Vasylchenko, Oksana Kochubei-Lytvynenko, Yulia Bondarenko, Volodymyr Piddubnyi
Format: Article
Language:English
Published: Scientific Route OÜ 2021-02-01
Series:EUREKA: Life Sciences
Subjects:
dry whey
dough
whey protein concentrate
farinogram
thinning
proteins
lactic acid
Online Access:http://journal.eu-jr.eu/life/article/view/1642

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