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Title of article ON THE ROLE OF FATS IN BAKED FLOUR GOODS
Authors

Renzyaeva T.V. , Kemerovo Institute of Food Science and Technology , bul`v. Stroitelei 47, Kemerovo, 650056 Russia , ren-tamara@mail.ru

Section: FOOD PRODUCTION TECHNOLOGY
Year 2013 Issue 1 DOI 664.68/664.6: 665.1
Annotation The role of fats in developing the structure of dough and baked bread goods and pastries is considered. Criteria of choosing fatty materials by their nutritional value and physical state for obtaining safe and quality products are presented. A method of producing pastries with liquid vegetable oils and natural biopolymer-based stabilizing food additives is proposed.
Keywords fats, oils, dough, baked flour goods, food additives
Artice information Received November 30, -0001
Accepted November 30, -0001
Available online November 30, -0001
Imprint article Renzyaeva T.V. ON THE ROLE OF FATS IN BAKED FLOUR GOODS / Renzyaeva T.V. // Food and Raw Materials. - 2013. - №1. - С. 19-25
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