[The working out technology of laminated pastry and finishing half-prepared products with using microbial exopolysaccharide xantan]
1998
Zavadinskaya, Y.Y. (Kyiv State Trade-Economical Univ., (Ukraine))
The products as follows are studied in the study: the microbial polysaccharide xanthan, its solution, half-finished products manufactured from the laminated dough and finishing half-products. The work is carried out with the aim of scientific substantiating and working out a technology of producing laminated dough and finishing products with xanthan. The xanthan is found out to improve the rheological properties of the objects studied and form-stabizing capacities of the dough and cream. The practical result of the study is working out of receipts and technologies for producing products and xanthan that allow to widen the assortment of raw materials for producing the laminated dough and finishing half-products. The receipts and products have found practical application
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