INFLUENCE OF "ECOSTATION WAGON 1203-32" MARGARINE AND FAT OF A SPECIAL PURPOSE "OILPRIME OF 1003-32" ON QUALITY OF SCALDED GINGERBREAD
Abstract
In the article the results of experiments on the use Margarines "Ekouniversal 1203-32" and fat special purpose "Оilprime 1003-32" when cooking custard carrot and impact on the quality of the finished product. Was conducted baking tests on the basis of which is the best percentage ratio of the input Margarines "Ekouniversal 1203-32" and fat special purpose "Оilprime 1003-32", produced a series of analyses of the finished products. The quality of gingerbread custard evaluated organoleptic, physico-chemical and microbiological indicators, the results are tabulated.
About the Authors
A. ZH. Rustemova
Almaty technological university
Russian Federation
Russian Federation
D. A. Shansharova
Almaty technological university
Russian Federation
Russian Federation
M. P. Baiysbayeva
Almaty technological university
Russian Federation
Russian Federation
References
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Review
For citations:
Rustemova A.Zh., Shansharova D.A., Baiysbayeva M.P. INFLUENCE OF "ECOSTATION WAGON 1203-32" MARGARINE AND FAT OF A SPECIAL PURPOSE "OILPRIME OF 1003-32" ON QUALITY OF SCALDED GINGERBREAD. The Journal of Almaty Technological University. 2019;(1):56-61. (In Russ.)
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