ПОВЫШЕНИЕ СТОЙКОСТИ НЕКОТОРЫХ ВИДОВ СЫРЬЯ ХЛЕБОПЕКАРНОГО ПРОИЗВОДСТВА ПРИ ХРАНЕНИИ. Povyšenie stojkosti nekotoryh vidov syr'â hlebopekarnogo proizvodstva pri hranenii

Abstract

ТЬе use of whey and liquid margarine fог the improvement of the quality of bread and rolls is connected with technological difficulties caused Ьу microbial changes of these raw materials. Тhе ways of the improvement of the stability of whey and Iiquid margarine with the use of sorbic acid resp. nisin and mild heat treatment аt 60-63 °C hауе bееп discussed bу authors.