Research of surface properties of water-flour suspensions in the presence of hydrocolloids and protein supplements
An important issue of improving the technology of non-yeasted gluten-free bread is the development of measures to improve the structural and mechanical properties of dough and bread. To this end, the use of polysaccharide and protein supplements in the dough phase has been proposed. It is shown that...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2017-12-01
|
| Series: | Tehnologìčnij Audit ta Rezervi Virobnictva |
| Subjects: | |
| Online Access: | http://journals.uran.ua/tarp/article/view/124286 |