ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)

О роли жиров в выпеченных мучных изделиях

Аннотация
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 and natural biopolymer-based stabilizing food additives is proposed.
Ключевые слова
fats , oils , dough , baked flour goods , food additives.
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Как цитировать?
О роли жиров в выпеченных мучных изделиях. Foods and Raw Materials, 2013, vol. 1, no. 1, pp. 19-25
DOI
http://doi.org/10.12737/1513
Издатель
Кемеровский государственный университет
https://kemsu.ru
ISSN
2308-4057 (Print) /
2310-9599 (Online)
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