EFFICIENCY OF USE OF DRY WHEY PROTEIN CONCENTRATE IN PRODUCTION OF BAKERY GOODS
Keywords:
the whey protein concentrate powderAbstract
The possibilities to use "CRS-UV-65" whey protein concentrate powder in technology of bakery products from wheat flour is discussed in the article. The positive impact of adding the whey concentrate for the nutritional value, organoleptic, physical and chemical quality of wheat bread was proved. There is also an opportunity to use it in the production of complex baking improvers.
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