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Исследование микроструктуры сбивного бездрожжевого теста для хлебобулочных изделий пролонгированного срока годности

Year: 2010

Type: article

Abstract: The results of the influence of various technological methods promoting the increase of bakery goods shelf-life on microstructure of yeastless aerated semi-finished products are presented. It has been established that the change of dough temperature and addition of extra recipe components influence essentially its microstructure and the quality of a finished product. The use of chosen methods allows to reduce bread staling in the course of storage and to prolong its shelf-life up to 5-7 days.

Source: Food Processing Techniques and Technology

Authors: Газибег Магомедов, Елена Ивановна Пономарева, Лидия Юрьевна Рязанова, Ольга Викторовна Прибыткова

Language: Russian

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W99227381

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