METHOD FOR PREPARATION OF INVERT SYRUP FOR FLOUR CONFECTIONERY GOODS

FIELD: food industry. ^ SUBSTANCE: invert syrup preparation method envisages dissolution of sugar sand in water (while stirring) at a ratio of 1:0.24-0.29. A citric acid solution is introduced in an amount of 0.35% of sugar sand and stirring is performed during 15-20 minutes at a temperature of 70-9...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: SHCHERBAKOVA NATAL'JA ALEKSEEVNA, SAVENKOVA TAT'JANA VALENTINOVNA, VINKE ARKADIJ L'VOVICH, NIKOL'SKIJ KONSTANTIN NIKOLAEVICH, DUKHU TAMARA ASLANBECHEVNA, TALEJSNIK MIKHAIL ALEKSANDROVICH, PANFILOV VIKTOR ALEKSANDROVICH, SOLDATOVA ELENA ALEKSANDROVNA, GERASIMOV TIMOFEJ VIKTOROVICH, PODKHOMUTOV NIKOLAJ VLADIMIROVICH, AKSENOVA LARISA MIKHAJLOVNA, OSTAPENKOVA NATALIJA ARKAD'EVNA
Format: Patent
Sprache:eng ; rus
Schlagworte:
Online-Zugang:Volltext bestellen
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!