Technological aspects and requirements to raw materials for increasing the nutritional value of glaze

Technological aspects and requirements to raw materials for increasing the nutritional value of glaze

Glaze, giving confectionery products an aesthetically attractive appearance, provides the possibility of prolonging their shelf life. The main raw components of the glaze are sugar and fat, which determines its high caloric content. Modern trends dictate the need to create confectionery products enr...

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Bibliographic Details
Main Author:	E. V. Mazukabzova
Format:	Article
Language:	Russian
Published:	Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems 2024-07-01
Series:	Пищевые системы
Subjects:	technological methods glaze nutritional value dietary fiber rheological properties crystallization characteristic
Online Access:	https://www.fsjour.com/jour/article/view/486

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