Please use this identifier to cite or link to this item: http://dspace.nuft.edu.ua/jspui/handle/123456789/28324
Title: Scientific justification of using of oat malt flour and gumarabic «FIBREGUM» in butter biscuit technology
Authors: Skrypko, Anhelina
Obolkina, Vera
Kyianytsia, Svetlana
Keywords: biscuit
flour
dough structural- mechanical
печиво
борошно
структурно-механічні властивості тіста
кафедра технології хлібопекарських і кондитерських виробів
Issue Date: 2013
Citation: Skrypko, А. Scientific justification of using of oat malt flour and gumarabic «FIBREGUM» in butter biscuit technology / А. Skrypko, V. Obolkyna, S. Kyianytsia // The 8th Central Europen Congress on Food «Food Science for Well-being» 23-26 may 2016. – K. – 2013. – С. 169.
Abstract: The consumer properties of pastry items depend on the quality of recipe components, their chemical composition and technological properties. The sprouted grains contain the entire set of ingredients necessary for a balanced diet: low molecular weight proteins, amino acids, carbohydrates, food fibers, minerals, vitamins.
URI: http://dspace.nuft.edu.ua/jspui/handle/123456789/28324
Appears in Collections:Тези доповідей ІПДО

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