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FORMULATION OF MULTICOMPONENT MIXTURE IN THE PRODUCTION OF COMBINED SOFT CHEESE
(Consulting and Training Center KEY, 2019-12-25)
Currently, scientists are constantly working to improve the principles of creating new food products, in accordance with changes in consumer requirements. When developing combined products, new sources of raw materials and ...
Influences of Confectionary Syrup on Quality of Bakery Products
(2013)
In this work the influence of confectionary syrup on the quality of bread. It is noted that the use of confectionary syrup in the baking industry will enable to produce bakery products functionality, improved quality, ...
STUDYING BIOAVAILABILITY OF PROTEIN FILLING FOR EXTRUDED CEREAL CROPS
(2019)
Currently, the main category of people who use extruded products in their diets are active people with a lack of free time to prepare traditional dishes. It also highlights the category of population groups leading a healthy ...
STUDYING BIOAVAILABILITY OF PROTEIN FILLING FOR EXTRUDED CEREAL CROPS
(Consulting and Training Center KEY, 2019)
Currently, the main category of people who use extruded products in their diets are active people with a lack of free time to prepare traditional dishes. It also highlights the category of population groups leading a healthy ...
ИССЛЕДОВАНИЕ ВЛИЯНИЯ УЛУЧШИТЕЛЯ НА ПРОЦЕСС ГАЗООБРАЗОВАНИЯ И ЗАТРАТЫ СУХИХ ВЕЩЕСТВ МУКИ НА БРОЖЕНИЕ
(Национальная академия наук Республики Казахстан, 2013-05)
Отмечено, что улучшитель приводит к увеличению накопления кислотности, что создает предпосылки для снижения продолжительности брожения теста.
ВЛИЯНИЕ КАРАМЕЛЬНОЙ ПАТОКИ НА КАЧЕСТВО САХАРНОГО ПЕЧЕНЬЯ
(Национальная академия наук Республики Казахстан, 2013)
Установлено, что качество сахарного печенья с заменой 50% карамельной патоки повышается по сравнению с другими вариантами. Данный сахарозаменитель позволяет рекомендовать для производства мучных кондитерских изделий.