INFLUENCE OF THE MAIN INGREDIENTS ON THE TEXTURAL PROPERTIES OF THE BISCUIT

Authors

D.A. Yurna Penza State Technological University
D.I. Frolov Penza State Technological University

Keywords:

biscuits, textural properties, ingredients, substitutes

Abstract

The article provides an overview of the latest research in the field of cookie baking from a technological point of view and the influence of various ingredients on the physical and textural properties of cookies. Recommendations are given on the use of substitutes for the main raw materials in the biscuit recipe.

Downloads

pdf (Русский)

Published

2023-05-10

Issue

Vol. 10 No. 1 (2023)

Section

FOOD TECHNOLOGY

License

Copyright (c) 2023 D.A. Yurna, D.I. Frolov

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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