id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-986	BORUK, Sergiy; WINKLER, Igor	THE INFLUENCE OF VARIOUS SUGARS ON THE RHEOLOGICAL PROPERTIES AND STABILITY OF WHEAT DOUGH	2023	6	.pdf	application/pdf	3106	151	56	A complex additive containing pectin is proposed to com- pensate for the reduction in dough viscosity and stability because of the replacement of sucrose by glucose and fructose. It is necessary to provide the sweetness of confectionery or regular dough, to main- tain its nutritional value, and to keep the required value of some technological pa- rameters such as dough viscosity and sta- bility.	cache/fens-986.pdf	txt/fens-986.txt