THE INFLUENCE OF VARIOUS SUGARS ON THE RHEOLOGICAL PROPERTIES AND STABILITY OF WHEAT DOUGH
The influence of sucrose, glucose, and fructose on the rheological characteristics and stability of dispersed systems based on wheat dough is investigated. It is shown that the structure-forming ability of sugars depends on their molecular weight and the size of their molecules. According to the eff...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Stefan cel Mare University of Suceava
2023-09-01
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| Series: | Food and Environment Safety |
| Subjects: | |
| Online Access: | http://fens.usv.ro/index.php/FENS/article/view/986/858 |