Differential thermal analysis of moisture binding in zephyr with different contents of glucose syrup
When formulating a product, it is just as important to measure changes in free and bound moisture as it is to analyze quality indicators. Zephyr, a Russian whipped dessert, made with sugar dries quickly during storage, gradually losing its moisture. Its crystalline sugar crust thickens and its entir...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2024-02-01
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| Series: | Foods and Raw Materials |
| Subjects: | |
| Online Access: | https://jfrm.ru/en/issues/22111/22112/ |