Development of the complex bakery improver "Fresh KSB +" for the freshnes extension of bakery products
DOI:
https://doi.org/10.15587/2313-8416.2018.140256Keywords:
complex bakery improver, dry whey protein concentrate "KSB-UF-65", bakery products, stalingAbstract
The article considers the development of a complex bakery improver "KSB Freshness +", which includes whey protein dry concentrate "KSB-UV-65" as a functional basis. Active part is the enzyme Novamyl 1500 MG, dry wheat gluten, apple pectin, maltodextrin, lecithin, ascorbic acid. The optimal dosage of a complex bakery improver "Freshness KSB +" was set at 1.5% to the weight of flour, which allows to extend the freshness of unpackaged bakery products to 72 hours
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Copyright (c) 2018 Tetyana Vasylchenko, Olena Bilyk, Yulia Bondarenko, Аnna Hryshchenko
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