Please use this identifier to cite or link to this item: https://dspace.nuft.edu.ua/jspui/handle/123456789/25608
Title: Wheat fibre impact on flour confectionery products quality
Authors: Kobets (Zadorozhnia), Elena
Dotsenko, Viktor
Arpul (Oleksiichuk), Oksana
Dovgun, Irina
Keywords: 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
Issue Date: 2015
Citation: 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.
Abstract: 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.
URI: http://dspace.nuft.edu.ua/jspui/handle/123456789/25608
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