PRODUCTION OF SPECIFIC FLOUR FOR FROZEN PRODUCTS BY FLOUR STREAMS BLENDING

PRODUCTION OF SPECIFIC FLOUR FOR FROZEN PRODUCTS BY FLOUR STREAMS BLENDING

The bakery industry requires specific quality flours to manufacture different products. For the production of frozen products, strong flour with specific quality indicators is required, which is caused by the deterioration of the structural and mechanical properties of the dough after defrosting, de...

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Bibliographic Details
Main Authors: D. Zhygunov, S. Sots, Y. Barkovska, Jiguo Liu, Fengcheng Wang, Xinxin Liu, Zhibing Wang, Xiyan Li
Format: Article
Language:English
Published: Odesa National University of Technology 2023-07-01
Series:Harčova Nauka ì Tehnologìâ
Subjects:
wheat flour
mill streams
quality indicators
rheological properties
frozen products
Online Access:https://journals.ontu.edu.ua/index.php/foodtech/article/view/2560

Internet

https://journals.ontu.edu.ua/index.php/foodtech/article/view/2560

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