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Title: | Structural and mechanical properties of dough with oat bran and phospholipids |
Authors: | Shevchenko, Anastasiia Drobot, Vira |
Keywords: | lecithin phospholipids bakery product dough oat bran кафедра технології хлібопекарських і кондитерських виробів |
Issue Date: | 2022 |
Citation: | Shevchenko, A. Structural and mechanical properties of dough with oat bran and phospholipids / A. Shevchenko, V. Drobot // Наукові здобутки молоді – вирішенню проблем харчування людства у XXI столітті : матеріали 86 Міжнародної наукової конференції молодих учених, аспірантів і студентів, 2–3 квітня 2020 р., м. Київ. – Київ : НУХТ. – Ч. 1. – С. 82 |
Abstract: | The effect of oat bran on the structural and mechanical properties of the dough with lecithin was determined. Samples of dough from high-grade flour with leci-thin (3% by weight of flour) and oat bran in different amount were prepared. The addition of oat bran reduced the gas-holding capacity of the dough. The viscosity of the dough also changed with the introduction of oat bran: the diameter of the dough ball during fermentation decreased with increasing dosage of additive. |
URI: | http://dspace.nuft.edu.ua/jspui/handle/123456789/37688 |
Appears in Collections: | Тези доповідей |
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mcsaosampodwobap.pdf | 419,59 kB | Adobe PDF | View/Open |
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