Biscuit quality formation with addition of milk whey and xampan microbial polysaccharides

Authors

  • Наталія Іванівна Черевична Kharkiv State University of Food Technology and Trade street. Klochkovskaya, 333, Kharkov, 61051, Ukraine
  • Оксана Володимирівна Гапонцева Kharkiv State University of Food Technology and Trade street. Klochkovskaya, 333, Kharkov, 61051, Ukraine

DOI:

https://doi.org/10.15587/1729-4061.2012.3935

Keywords:

Biscuit semi-finished products, milk whey, xampan

Abstract

The efficiency estimation of development and introduction of new technology of biscuit semi-finished products on condition of milk whey and microbial origin stabilizer usage is considered

Author Biographies

Наталія Іванівна Черевична, Kharkiv State University of Food Technology and Trade street. Klochkovskaya, 333, Kharkov, 61051

Ph.D., Associate Professor

Department of Commodities and Commodity Expertise

Оксана Володимирівна Гапонцева, Kharkiv State University of Food Technology and Trade street. Klochkovskaya, 333, Kharkov, 61051

Assistant

Department of Commodities and Commodity Expertise

References

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  3. Микробный полисахарид ксампан [Текст] // Информационный лист №064-98, КиевЦНТЭИ, 1998.
  4. Санина Т.В. Разработка оптимальной рецептуры бисквитного полуфабриката [Текст] / Т. В. Санина, Ю. С. Сербулов, С. И. Лукина // Хранение и перераб. сельхозсырья. – 2001. – №1. – С. 59-61.
  5. Gallagher Eimear. Impact of diary protein powders on biscuit quality [Техt] / Gallagher Eimear, Kenny Sheila, Arendt Elke K. // Eur. Food Res. and Technol. – 2005. – Vol.221, №3-4. – Р. 237-243.
  6. Черевична, Н. І., Самохвалова, О. В., Олійник, С. Г. Нова технологія бісквітних напівфабрикатів з біополімером ксампаном [Текст] / Н. І. Черевична // Вісник Харк. нац. техн. ун-ту сільськ. госп. ім. П. Василенка : зб. наук. праць – Х., 2007. – Вип. 58 : Сучасні напрямки технології та механізації процесів переробних і харчових виробництв. – С. 329–334.
  7. Панфилов В. А. Теория технологического потока [Текст] / В. А. Панфилов М.: КолосС, 2007. – 319 с.

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Published

2012-04-01

How to Cite

Черевична, Н. І., & Гапонцева, О. В. (2012). Biscuit quality formation with addition of milk whey and xampan microbial polysaccharides. Eastern-European Journal of Enterprise Technologies, 2(12(56), 59–62. https://doi.org/10.15587/1729-4061.2012.3935

Issue

Vol. 2 No. 12(56) (2012): Ecology

Section

Technology and Equipment of Food Production

License

Copyright (c) 2014 Наталія Іванівна Черевична, Оксана Володимирівна Гапонцева

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