Formation of functional and technological properties of flour dough and quality of finished products in the technology of custard gingerbread with the use of «magnetofood» food additive
The object of research is the technology of custard gingerbread from a mixture of rye and wheat flour using the food additive «Magnetofood». To improve the technology and to obtain high-quality products with a long term preservation of freshness, various technological methods are used, including the...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2019-06-01
|
| Series: | Tehnologìčnij Audit ta Rezervi Virobnictva |
| Subjects: | |
| Online Access: | http://journals.uran.ua/tarp/article/view/174588 |