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SOME RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES OF THE BISCUIT DOUGH WITH CACAO AND CAROB FLOUR

The purpose of this paper is to investigate some rheological properties (viscosity and swelling) and organoleptic characteristics of the biscuit dough consisting of the natural or alkalized cacao and carob. Natural or alkalized cacao and medium thermally treated carob increase the dough viscosity, a...

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Hlavní autoři: Sergiy BORUK, Igor WINKLER, Olga ROMANOVSKA, Inna PILYUGINA
Médium: Artigo
Jazyk:Inglês
Vydáno: Stefan cel Mare University of Suceava 2023-12-01
Edice:Food and Environment Safety
Témata:
confectionery dough
decaffeinating additives
viscosity
swelling
porosity
friability
On-line přístup:http://fens.usv.ro/index.php/FENS/article/view/994/863
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