THE INFLUENCE OF GRAPE POWDERS ON THE RHEOLOGICAL PROPERTIES OF DOUGH AND CHARACTERISTICS OF THE QUALITY OF BUTTER BISCUITS

<p>The effect of grape powders on the rheological properties of dough and the indicators of butter biscuits quality have been investigated. Butter biscuits were cooked with the addition of powdered grape seeds and grape skins from the grape pomace obtained in the southern regions of Ukraine. T...

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Detalhes bibliográficos
Main Authors: T. Brykova, O. Samohvalova, N. Grevtseva, K. Kasabova, A. Grygorenko
Formato: Artigo
Idioma:Inglês
Publicado em: Odessa National Academy of Food Technologies 2018-07-01
Colecção:Harčova Nauka ì Tehnologìâ
Assuntos:
grapes
powders
dough
butter biscuits
rheological properties
organoleptic characteristics
specific volume
wetting ability
Acesso em linha:http://journals.gsjp.eu/index.php/foodtech/article/view/945
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