Share Your Research, Maximize Your Social Impacts
IMPROVEMENT OF TECHNOLOGY FOR BAKERY PRODUCTS WITH DRIED FRUITS
Journal: International Scientific Journal "Internauka" (Vol.1, No. 165)Publication Date: 2024-10-31
Authors : Shvets Andriy; Niemirich Oleksandra; Bortnichuk Oleh;
Page : 95-100
Keywords : bakery products; baguettes; dried fruits; oilseeds;
Source : Download
Find it from : Google Scholar
Abstract
The feasibility of using dried fruits (dried cherries, prunes, raisins) and oilseeds (chia, sesame, flax) as additional functional ingredients in bakery technology for in-house production in the foodservice industry has been substantiated. The impact of these additional ingredients on the biochemical processes during dough fermentation, which affect the physicochemical properties and organoleptic quality characteristics of baguettes, was investigated.
Other Latest Articles
- CONTROL OF EXCITATION CIRCUIT PARAMETERS OF SYNCHRONOUS MOTORS AT START-UP AND SELF-START
- FEATURES OF THE FLOW IN MICRO-JET BURNERS WITH FUEL GAS SUPPLY FROM THE END OF THE FLAME STABILIZER
- NEW HEAT-RECOVERY SYSTEMS WITH HEATING OF VARIOUS HEAT-TRANSFER AGENTS FOR BOILER PLANTS
- INCREASING THE ENVIRONMENTAL EFFICIENCY OF BOILER INSTALLATIONS WITH THE FLUE GAS HEAT-RECOVERY
- COMPARATIVE ANALYSIS OF MATHEMATICAL MODELS OF FLOW AND MIXING FORMATION AT MICRO-JET COMBUSTION OF FUEL
Last modified: 2024-12-19 01:49:41