Abstract
AbstractOn the basis of results of analysis of compounds correlating with flavour the influence of a complex of factors – qualitative parameters of raw materials and main technological processes – on the formation and preservation of flavour properties of sweet and sour cream butter has been determined. The possibility of desirable formation of butter quality has been revealed. Further on investigations of the influence of some milk additives on composition of aroma compounds of wheat bread have been carried out. To isolate the volatiles from bread an improved method of vacuum distillation in a specially designed apparatus has been applied.
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