Please use this identifier to cite or link to this item: https://dspace.nuft.edu.ua/jspui/handle/123456789/36756
Title: Influence of pumpkin processing products on structural and mechanical properties of dough and bread quality
Authors: Drobot, Vira
Shevchenko, Anastasiia
Keywords: bread
lecithin
pumpkin flour
pumpkin fiber
structural and mechanical properties of dough
consumer properties
кафедра технології хлібопекарських і кондитерських виробів
хліб
гарбузове борошно
структурно-механічні властивості тіста
лецитин
гарбузове волокно
споживчі властивості
Issue Date: 2021
Citation: Drobot, 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.
Abstract: It 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.
URI: http://dspace.nuft.edu.ua/jspui/handle/123456789/36756
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