Technological characteristics of yeast-containing cakes production using waxy wheat flour
This article shows the feasibility of using waxy wheat flour, the starch of which doesn`t contain amylose, in order to stabilize the quality of yeast-containing cakes. The influence of the waxy wheat flour mass fraction and the stage of its adding on the physical, chemical and organoleptic character...
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| Auteurs principaux: | , , |
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| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Odesa National University of Technology
2016-12-01
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| Collection: | Harčova Nauka ì Tehnologìâ |
| Sujets: | |
| Accès en ligne: | http://journals.gsjp.eu/index.php/foodtech/article/view/252 |
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