期刊论文

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Potravinarstvo
Substantiation of basic stages of gluten-free steamed bread production and its influence on quality of finished product

OlgaShanina¹ SergiiMinchenko² TetyanaGavrysh³ MyroslavStechyshyn⁴ VolodimyrVasyliv⁵ MikhailoMushtruk⁶ YuriySukhenko⁷ Vladyslav Sukhenko⁸ TatyanaRozbytska⁹ NataliaMiedviedieva^1,10
[1] Kharkiv Petro Vasylenko National Technical University of Agriculture, Educational and scientific institute of processing and food productions, Department of technologies of processing and food industries, Myronosytska st., 92, 61002, Kharkiv, Ukraine, Tel.: +380509103205;Kharkiv Petro Vasylenko National Technical University of Agriculture, Educational and scientific institute of processing and food productions, Department of technologies of processing and food industries, Myronosytska st., 92, 61002, Kharkiv, Ukraine, Tel.: +380577164139;Kharkiv Petro Vasylenko National Technical University of Agriculture, Educational and scientific institute of processing and food productions, Department of technologies of processing and food industries, Myronosytska st., 92, 61002, Tel.: +380661758947;Khmelnytsky National University, Faculty of Mechanical Engineering, Instytutska Str. 11, 29016, Khmelnitsky, Ukraine, Tel.: +380971758444;National University of Life and Environmental Sciences of Ukraine, Faculty food technologies and quality management of products of agricultural produkts, Department of Processes and equipment for processing of agricultural production, Heroiv Oborony Str. 15, 03041, Kyiv, Ukraine, Tel.: +380663862444,;National University of Life and Environmental Sciences of Ukraine, Faculty food technologies and quality management of products of agricultural produkts, Department of Processes and equipment for processing of agricultural production, Heroiv Oborony Str. 15, 03041, Kyiv, Ukraine, Tel.: +380989412606;National University of Life and Environmental Sciences of Ukraine, Faculty food technologies and quality management of products of agricultural produkts, Department of Processes and equipment for processing of agricultural production, Heroiv Oborony Str.15, 03041, Kyiv, Ukraine, Tel.: +380675012335;National University of Life and Environmental Sciences of Ukraine, Faculty food technologies and quality management of products of agricultural produkts, Department of Standardization and certifying of agricultural products, Heroiv Oborony Str. 15, 03041, Kyiv, Ukraine, Tel.: +380679912194;National University of Life and Environmental Sciences of Ukraine, Faculty food technologies and quality management of products of agricultural produkts, Department of Standardization and certifying of agricultural products, Heroiv Oborony Str. 15, 03041, Kyiv, Ukraine, Tel.: +380939219680;National University of Life and Environmental Sciences of Ukraine, Faculty food technologies and quality management of products of agricultural produkts, Department of Standardization and certifying of agricultural products, Heroiv Oborony Str. 15, 03041, Kyiv, Ukraine, Tel.: +380994834450;
关键词: gluten-free; steamed bread; rheology; dough slackness; fermentation;
DOI : 10.5219/1200
来源: DOAJ

【授权许可】

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