Development of the complex bakery improver "Fresh KSB +" for the freshnes extension of bakery products

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...

Full description

Bibliographic Details
Main Authors: Tetyana Vasylchenko, Olena Bilyk, Yulia Bondarenko, Аnna Hryshchenko
Format: Article
Language:English
Published: PC Technology Center 2018-08-01
Series:ScienceRise
Online Access:http://journals.uran.ua/sciencerise/article/view/140256
id doaj-1eab683fd785410db2f65131f0398409
record_format Article
spelling doaj-1eab683fd785410db2f65131f03984092020-11-25T02:41:40ZengPC Technology CenterScienceRise2313-62862313-84162018-08-0177454910.15587/2313-8416.2018.140256140256Development of the complex bakery improver "Fresh KSB +" for the freshnes extension of bakery productsTetyana Vasylchenko0Olena Bilyk1Yulia Bondarenko2Аnna Hryshchenko3Национальный университет пищевых технологий ул. Владимирская, 68 г. Киев, Украина, 01601Национальный университет пищевых технологий ул. Владимирская, 68 г. Киев, Украина, 01601Национальный университет пищевых технологий ул. Владимирская, 68 г. Киев, Украина, 01601Национальный университет пищевых технологий ул. Владимирская, 68 г. Киев, Украина, 01601The 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 hourshttp://journals.uran.ua/sciencerise/article/view/140256
collection DOAJ
language English
format Article
sources DOAJ
author Tetyana Vasylchenko
Olena Bilyk
Yulia Bondarenko
Аnna Hryshchenko
spellingShingle Tetyana Vasylchenko
Olena Bilyk
Yulia Bondarenko
Аnna Hryshchenko
Development of the complex bakery improver "Fresh KSB +" for the freshnes extension of bakery products
ScienceRise
author_facet Tetyana Vasylchenko
Olena Bilyk
Yulia Bondarenko
Аnna Hryshchenko
author_sort Tetyana Vasylchenko
title Development of the complex bakery improver "Fresh KSB +" for the freshnes extension of bakery products
title_short Development of the complex bakery improver "Fresh KSB +" for the freshnes extension of bakery products
title_full Development of the complex bakery improver "Fresh KSB +" for the freshnes extension of bakery products
title_fullStr Development of the complex bakery improver "Fresh KSB +" for the freshnes extension of bakery products
title_full_unstemmed Development of the complex bakery improver "Fresh KSB +" for the freshnes extension of bakery products
title_sort development of the complex bakery improver "fresh ksb +" for the freshnes extension of bakery products
publisher PC Technology Center
series ScienceRise
issn 2313-6286
2313-8416
publishDate 2018-08-01
description 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
url http://journals.uran.ua/sciencerise/article/view/140256
work_keys_str_mv AT tetyanavasylchenko developmentofthecomplexbakeryimproverfreshksbforthefreshnesextensionofbakeryproducts
AT olenabilyk developmentofthecomplexbakeryimproverfreshksbforthefreshnesextensionofbakeryproducts
AT yuliabondarenko developmentofthecomplexbakeryimproverfreshksbforthefreshnesextensionofbakeryproducts
AT annahryshchenko developmentofthecomplexbakeryimproverfreshksbforthefreshnesextensionofbakeryproducts
_version_ 1724777337507020800

Similar Items