植物原料在面粉糖果制品工艺中的应用

Khleboproducty Pub Date : 2022-01-01 DOI:10.32462/0235-2508-2022-31-10-40-43

S. W. Borisova, Z. Mingaleeva, N. U. Muhammatchina, O. V. Starovoitova, G. S. Sagdeeva

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引用次数: 0

摘要

本文介绍了用椰子糖和椰子油制作纸杯蛋糕的结果。研究了椰子糖和椰子油制成品的感官和理化参数(湿度、酸度、湿度、比容和密度)。确定了纸杯蛋糕在储存过程中的消费特性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Use of plant raw materials in the technology of flour confectionery products

The article presents the results of using coconut sugar and coconut oil in the recipe for making cupcakes. The organoleptic and physico-chemical parameters (humidity, acidity, wetness, specific volume and density) of finished products prepared using coconut sugar and coconut oil were studied. The consumer properties of cupcakes during storage are determined.

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Khleboproducty

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