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THE USE OF ISOMALTITOL IN SOUFFLE TECHNOLOGY
Journal: International Scientific Journal "Internauka" (Vol.1, No. 78)Publication Date: 2019-11-30
Authors : Pavlyuchenko Olena; Murzin Andrey; Murzina Anastasia;
Page : 57-60
Keywords : isomaltitol; fructose; soufflé; rheology; thixotropy; pancreatic diabetes;
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Abstract
The article under consideration discloses the possibility of isomaltitol efficient application in course of soufflé type foam and jelly structure decorative semi-finished product manufacture for cakes and pastries. Thus it has scientifically substantiated the expediency of the application of isomaltitol mixed with fructose monosaccharide.
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Last modified: 2020-10-28 19:42:40