Khvostenko K. Improvement of technology of pastry products based on waxy wheat flour

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0415U006242

Thesis Registration Form

0415U006242.pdf

Applicant for

Specialization

  • 05.18.01 - Технологія хлібопекарських продуктів, кондитерських виробів та харчових концентратів

30-11-2015

Specialized Academic Board

Д 41.088.01

Odesa National Academy of Food Technologies

Essay

The thesis is dedicated to the development of technological approaches when using waxy wheat flour in order to improve and stabilize the quality of pastry products during storage and the expansion of their assortment. According to the results of theoretical and experimental research complex, the chemical composition and technological properties of waxy wheat flour and its blends with bakery wheat flour has been studied and the selection of pastry types it is advisable to use in the production of has been justified.

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Files

aref.doc

Дисертація Хвостенко.pdf

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