Section 71
Chapter 70,475

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


ISSN/ISBN: 2072-9669
Accession: 070474759

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.

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