Wheat fibre impact on flour confectionery products quality
Файли
Дата
2015
ORCID
DOI
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Видавець
Анотація
The article reviews the current state and prospects of the development of products enriched by dietary fibres, including wheat fibre, and their importance to the public. The importance of the dietary fibres for people suffering from diabetes and cardiovascular disease is emphasized. The features of the chemical and fractional composition of wheat fibre are described. The impact of wheat fibre and emulsifier mixture on wheat flour gluten complex is determined. The influence of wheat fibre and emulsifier mixture on physical and chemical indicators of the quality of the biscuit semi-finished product is studied.
Опис
Ключові слова
dietary fibres, emulsifier, gluten, biscuit semi-finished products, харчові волокна, емульгатор, клейковина, бісквітні напівфабрикати, пищевые волокна, эмульгатор, клейковина, бисквитные полуфабрикаты, кафедра готельно-ресторанної справи, кафедра іноземних мов професійного спрямування
Бібліографічний опис
Wheat fibre impact on flour confectionery products quality / O. Kobets, V. Dotsenko, O. Arpul, I. Dovgun // Food and Environment Safety: Food Engineering. – Romania : University Publishing House of Suceava, 2015. – Vol. 14, Is. 4. – Р. 391–398.