ON THE ROLE OF FATS IN BAKED FLOUR GOODS
The role of fats in developing the structure of dough and baked bread goods and pastries is considered. Criteria of choosing fatty materials by their nutritional value and physical state for obtaining safe and quality products are presented. A method of producing pastries with liquid vegetable oils...
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| Format: | Article |
| Language: | English |
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Kemerovo State University
2013-12-01
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| Series: | Foods and Raw Materials |
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| Online Access: | http://jfrm.ru/?page=archive&jrn=1&article=3 |