Development of the complex bakery improver "Fresh KSB +" for the freshnes extension of bakery products
The article considers the development of a complex bakery improver "KSB Freshness +", which includes whey protein dry concentrate "KSB-UV-65" as a functional basis. Active part is the enzyme Novamyl 1500 MG, dry wheat gluten, apple pectin, maltodextrin, lecithin, ascorbic acid. T...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2018-08-01
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| Series: | ScienceRise |
| Online Access: | http://journals.uran.ua/sciencerise/article/view/140256 |
| Summary: | The article considers the development of a complex bakery improver "KSB Freshness +", which includes whey protein dry concentrate "KSB-UV-65" as a functional basis. Active part is the enzyme Novamyl 1500 MG, dry wheat gluten, apple pectin, maltodextrin, lecithin, ascorbic acid. The optimal dosage of a complex bakery improver "Freshness KSB +" was set at 1.5% to the weight of flour, which allows to extend the freshness of unpackaged bakery products to 72 hours |
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| ISSN: | 2313-6286 2313-8416 |