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FORMATION AND STABILIZATION OF STRUCTURE OF QUICK FROZEN SEMI-PREPARED FOODS IN PASTRY.

Author(s) : FILCHAKOVA N. N., MERKULOVA N. V.

Summary

THE AUTHORS MADE STUDIES IN ORDER TO CREATE AND DEVELOP THE PRODUCTION TECHNOLOGY OF FROZEN SEMI-PREPARED PASTRY PRODUCTS ; THEY ELABORATED A STABILIZING MIXTURE CONTAINING MILK AND PROTEIN CONCENTRATES PROVIDING GOOD PLASTIFYING PROPERTIES FOR COTTAGE CHEESE FILLINGS AND DOUGHS. THE STUDIES HELPED TO DEVELOP THE DOUGH AND CHEESE FILLING OF VARENIKS. THE STUDY OF THE QUALITY OF FROZEN VARENIKS STORED AT 255 K (-18 DEG C) SHOWED THAT THE PRODUCT STRUCTURE IS SATISFACTORY AFTER 3 MONTHS.

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Pages: 402-407

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Details

  • Original title: FORMATION AND STABILIZATION OF STRUCTURE OF QUICK FROZEN SEMI-PREPARED FOODS IN PASTRY.
  • Record ID : 1988-1962
  • Languages: English
  • Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
  • Publication date: 1987/08/24
  • Document available for consultation in the library of the IIR headquarters only.

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