Please use this identifier to cite or link to this item: http://dspace.nuft.edu.ua/jspui/handle/123456789/9589
Title: Current approaches to the technology of bakery products made from frozen prepared food
Authors: Rohliev, Iosif
Havrysh, Andrey
Dotsenko, Viktor
Lukyanets, Galina
Keywords: freezing
заморожування
замораживания
dough
тісто
тесто
yeast cells
дріжджові клітини
дрожжевые клетки
sugar
цукор
сахар
egg yolk
яєчний жовток
яичный желток
lecithin
лецитин
кафедра іноземних мов професійного спрямування
кафедра готельно-ресторанної справи
Issue Date: 2013
Citation: Current approaches to the technology of bakery products made from frozen prepared food / Y. Rogliev, A. Havrysh, V. Dotsenko, G. Lykjanez // NEEFood – 2013 : The Second North and East European Congress on Food : abstracts. − Kyiv, Ukraine : NUFT, 2013. – P. 103.
Abstract: In recent years the technology of bakery products that uses freezing is developing rapidly in most developed countries, including Western European and Northern American ones. New technology of using frozen bakery production allows responding to market needs in supplying fresh products in a wide range to the population, and managing the quality and safety of frozen dough products on the stage of their preparation.
URI: http://dspace.nuft.edu.ua/jspui/handle/123456789/9589
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