Fatty products at preparation of bakery products from premium wheat flour
Yudin, A.Y.; Feofanova, Y.M.; Dudnik, Y.Y.
Khranenie i pererabotka sel'khozsyr'ya 2010(12): 43-47
Probes on studying of influence of fatty products (margarine, palm-oil, vegetable oil, butter, the fatty product received by a method chemical interesterification, the fatty product received by a method of enzyme interesterification) on quality of bakery products from wheat flour are conducted; influence of fatty products on organoleptic and physical and chemical indicators of quality of bread from wheat flour is established.