Applying of enzymatic additive as improver of macaroni products from wheat flour
Дата
2009
ORCID
DOI
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Назва журналу
Номер ISSN
Назва тому
Видавець
Анотація
The influence of xylanase enzymatic additive with complex gemicellulase and lipolytic activity to the quality of macaroni products from wheat flour has been researched. The structural and mechanical characteristics of macaroni dough, friability, speed of pressing and capacity of press as well as speed of drying have been investigated. Recommended dosage of additive is 0,001 % to the flour weight.
Опис
Ключові слова
macaroni products, макаронні вироби, wheat flour, enzymatic additive, improvement of quality, пшеничне борошно, ферментний препарат, поліпшення якості, кафедра технології хлібопекарських і кондитерських виробів, кафедра готельно-ресторанної справи
Бібліографічний опис
Voloshchuk, G. Applying of enzymatic additive as improver of macaroni products from wheat flour / G. Voloshchuk, K. Kirieieva, V. Yurchak and other // New challenge of food preservation. – Budapest, Hungary. - 2009. - P. 304.