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https://dspace.nuft.edu.ua/jspui/handle/123456789/33666| Title: | Influence of whey protein on the technological process of making bread with fructose and minerals |
| Authors: | Shevchenko, Anastasiia Drobot, Vira |
| Keywords: | whey protein specific volume bakery product quality mineral substance кафедра технології хлібопекарських і кондитерських виробів |
| Issue Date: | 2018 |
| Citation: | Shevchenko, A. Influence of whey protein on the technological process of making bread with fructose and minerals / A. Shevchenko, V. Drobot // Наукові здобутки молоді – вирішенню проблем харчування людства у XXI столітті : 84 Міжнародна наукова конференція молодих учених, аспірантів і студентів, 23-24 квітня 2018 р., м. Київ. – Київ : НУХТ, 2018. – Ч. 1. – С. 152. |
| Abstract: | The influence of whey protein on the technological process of making bread was conducted. As indicators of the process there were investigated elastic properties of dough by studying specific volume, visco-plastic properties by spreading dough balls, quantity and quality of gluten and gas producing ability. |
| URI: | http://dspace.nuft.edu.ua/jspui/handle/123456789/33666 |
| Appears in Collections: | Тези доповідей |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| mcsaoiowpottpombwfam.pdf | 308,82 kB | Adobe PDF | View/Open |
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