Вплив борошна з ваксі-пшениці на структурно-механічні властивості тіста для галет без цукру

Autor: Katerina Iorgachova, Olga Makarova, Kateryna Khvostenko

Publikováno v: Eastern-European Journal of Enterprise Technologies; Том 5, № 11 (95) (2018): Technology and Equipment of Food Production; 63-70
Восточно-Европейский журнал передовых технологий; Том 5, № 11 (95) (2018): Технологии и оборудование пищевых производств; 63-70
Східно-Європейський журнал передових технологій; Том 5, № 11 (95) (2018): Технології та обладнання харчових виробництв; 63-70

We have analyzed problems arising in the production of bakery products without sugar or with its reduced content. The technological properties of flour made from a new kind of wheat, the waxy wheat variety Sofiyka, which characterize the state of its

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b85eb792d926ef3d6738eef944077428
https://doi.org/10.15587/1729-4061.2018.143053

The rationale of selecting pastries to be made with waxy wheat flour

Autor: Kateryna Khvostenko, Olga Makarova, Katerina Iorgachova

Publikováno v: Eastern-European Journal of Enterprise Technologies. 2:12

Analysis of the distinctive characteristics of various pastries has proved relevance of the differentiation approach (practiced outside Ukraine) to the technological properties of flour in producing specific product groups in Ukraine. The study shows

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0847cf747a0c4da9a0bb0897ed7dd712
https://doi.org/10.15587/1729-4061.2016.65756