Abstract:There is studied the influence of glycerin on rheological characteristics of marzipan pastes with dry demineralized whey (DDW) for determining its rational concentration in the composition of decorative semi-products PKV and MFV. PKV-marzipan pastes with DDW, used for covering confectionary products and as an interlayer; MFV-marzipan pastes with DDW, used for making candies and modeling figured products. According to research results, it has been established, that an increase of a glycerin concentration in the… Show more
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