Influence of pumpkin processing products on structural and mechanical properties of dough and bread quality

Скорочена інформація про документ
dc.contributor.authorDrobot, Vira
dc.contributor.authorShevchenko, Anastasiia
dc.date.accessioned2021-12-06T18:30:47Z
dc.date.available2021-12-06T18:30:47Z
dc.date.issued2021
dc.description.abstractIt was established that the use of pumpkin processing products reduced the gas content due to the influence of the components of this raw material on gluten. The gluten skeleton lost elasticity due to the content of dietary fiber and pectin in pumpkin raw materials, which reduced its ability to retain carbon dioxide. The viscosity of the dough changed under the action of the components of the pumpkin raw material. The shape stability of bread did not change significantly. Along with this, the taste of the products improved, which acquired a pleasant pumpkin hue. The bread crumb was elastic, well fluffed. Bread made with the studied raw materials had good consumer properties.uk_UA
dc.identifier.citationDrobot, V. Influence of pumpkin processing products on structural and mechanical properties of dough and bread quality / V. Drobot, A. Shevchenko // Наукові праці НУХТ. – 2021. – Vol. 27, Issue 3. – С. 172–180.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/36756
dc.language.isoenuk_UA
dc.subjectbreaduk_UA
dc.subjectlecithinuk_UA
dc.subjectpumpkin flouruk_UA
dc.subjectpumpkin fiberuk_UA
dc.subjectstructural and mechanical properties of doughuk_UA
dc.subjectconsumer propertiesuk_UA
dc.subjectкафедра технології хлібопекарських і кондитерських виробівuk_UA
dc.subjectхлібuk_UA
dc.subjectгарбузове борошноuk_UA
dc.subjectструктурно-механічні властивості тістаuk_UA
dc.subjectлецитинuk_UA
dc.subjectгарбузове волокноuk_UA
dc.subjectспоживчі властивостіuk_UA
dc.titleInfluence of pumpkin processing products on structural and mechanical properties of dough and bread qualityuk_UA
dc.typeArticleuk_UA

Файли

Контейнер файлів
Зараз показуємо 1 - 1 з 1
Ескіз
Назва:
ssaoioppposampodabq.pdf
Розмір:
450.22 KB
Формат:
Adobe Portable Document Format
Опис:
Завантажити
Ліцензійна угода
Зараз показуємо 1 - 1 з 1
Ескіз недоступний
Назва:
license.txt
Розмір:
1.71 KB
Формат:
Item-specific license agreed upon to submission
Опис:
Завантажити

Зібрання

Статті