Praćenje kvaliteta margarina za lisnato testo sa uvođenjem dodatnog rashladnog cilindra | Monitoring the quality of puff pastry margarine by introducing an additional cooling cylinder
2023
Stojanova, Olgica | Cvetkov, Oliver | Čakarova, Anita
Margarine is an emulsion of fat and water (min. 80%) similar to butter. Finished margarine is characterized by rheological characteristics such as: consistency, texture, plasticity, hardness, structure and spreadability. These characteristics are related to a number of variable factors, such as temperature, dispersed phase concentration or solid fat content, crystal size, crystal shape and mechanical processing. Two dominant factors are the amount of solid triglycerides and processing conditions during production (speed and degree of cooling, mechanical work, temperature of the final product, etc.). In order to improve the rheological characteristics of margarine, a new additional cooling cylinder for crystallization was introduced in PI „Kristal 1923”, a.d. Veles and analyzes were made for comparison.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Editorial Tehnološki fakultet, Novi Sad (Srbija) | Foculty of Technology, Novi Sad (Serbia)
Este registro bibliográfico ha sido proporcionado por Matica Srpska Library