2019
DOI: 10.15587/1729-4061.2019.170617
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Abstract: Наводяться результати досліджень використання шротів олійних культур у технології борошняних кондитерських виробів, а саме пісочного тіста. Досліджено структурно-механічні характеристики пісочного тіста із додаванням шротів насіння кунжуту, горіху і льону. Виявлено, що показники еластичності, пластичності і розтяжності зменшуються у порівнянні із контрольним зразком від 4 % до 40 % при додаванні шротів кунжуту, горіху та льону з вмістом від 10 % до 30 %. Додавання шротів сприяє зменшенню кількості клейковини б… Show more

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Cited by 3 publications
(4 citation statements)
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“…The technique for determining the ultimate shear stress of the dough was to determine the effort of loading the cone when it penetrated to a certain depth in the food product, to establish the relaxation time that occurred when it deformed and to calculate the limiting shear stress, taking into account the It can be concluded that with increasing of the proportion of dietary fibre introduced with the meal composition, the ultimate shear stress in the test samples increased, the limiting of shear stress in the first experiment was increased by 2.5 times, in the second experiment -13 times, and in the third experiment -2.2 times compared to the control. The conducted researches were coordinated with the works, considered above (McKevith, 2005;Sarwar, 2013;Kravchenko et al, 2019;Weststrate et al, 2002). But, there are some disadvantages of the work.…”
Section: Resultsmentioning
confidence: 99%
See 2 more Smart Citations
“…The technique for determining the ultimate shear stress of the dough was to determine the effort of loading the cone when it penetrated to a certain depth in the food product, to establish the relaxation time that occurred when it deformed and to calculate the limiting shear stress, taking into account the It can be concluded that with increasing of the proportion of dietary fibre introduced with the meal composition, the ultimate shear stress in the test samples increased, the limiting of shear stress in the first experiment was increased by 2.5 times, in the second experiment -13 times, and in the third experiment -2.2 times compared to the control. The conducted researches were coordinated with the works, considered above (McKevith, 2005;Sarwar, 2013;Kravchenko et al, 2019;Weststrate et al, 2002). But, there are some disadvantages of the work.…”
Section: Resultsmentioning
confidence: 99%
“…It can be concluded that with increasing of the proportion of dietary fibre introduced with the meal composition, the ultimate shear stress in the test samples increased, the limiting of shear stress in the first experiment was increased by 2.5 times, in the second experiment – 13 times, and in the third experiment – 2.2 times compared to the control. The conducted researches were coordinated with the works, considered above (McKevith, 2005; Sarwar, 2013; Kravchenko et al , 2019; Weststrate et al , 2002). But, there are some disadvantages of the work.…”
Section: Resultsmentioning
confidence: 99%
See 1 more Smart Citation
“…Current dressing semi-finished products for confectionery products are represented by a wide assortment of creams, fudges, chocolate pastes, marzipan, sugar, painting pastes, powders, molded ornaments from caramel, chocolate, etc. Marzipan occupies a special place among the confectionery semi-finished products due to versatility of its use in various areas of confectionery industry [3][4][5].…”
Section: Introductionmentioning
confidence: 99%