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dc.contributor.authorSilchuk, Tatiana-
dc.contributor.authorNazar, Mariana-
dc.contributor.authorHolikova, Tatiana-
dc.identifier.citationSilchuk, T. Research on technological properties of potato cellulosefor bread production / T. Silchuk, M. Nazar, T. Golikova // Food and Environment Safety, Journal of Faculty of Food Engineering, Ştefan cel Mare University – Suceava, 2016. - Volume XV, Issue 4. – P. 299–305.uk_UA
dc.description.abstractThe problem of deficiency of food fibers in food rations leads to the necessity of searching new sources of ballast compounds. One of the perspective ways of solving this problem is the use of potato cellulose to fortify by food fibers daily used products such as bread and bakery products. Potato cellulose is a high dispersive and contains a high amount of food fibers. Water absorption of potato cellulose has been investigated as well as its effect on the quality of dough and bread. Potato cellulose has water absorption between 1.5 … 2 times higher than in wheat bran thus giving the possibility of making ready products of proper quality. The effect of food cellulose addition to the gluten content in dough has been presented. The expediency of potato cellulose used to enrich ready bread products has been proven.uk_UA
dc.subjectwheat flouruk_UA
dc.subjectpotato celluloseuk_UA
dc.subjectfood fibersuk_UA
dc.subjectпшеничная мукаuk_UA
dc.subjectкартофельная клетчаткаuk_UA
dc.subjectпищевые волокнаuk_UA
dc.subjectпшеничне борошноuk_UA
dc.subjectкартопляна клітковинаuk_UA
dc.subjectхарчові волокнаuk_UA
dc.subjectкафедра готельно-ресторанної справиuk_UA
dc.titleResearch on technological properties of potato cellulose for bread productionuk_UA
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