The Usage of the Fruit-Berry Raw in the Production of Bakery Products-Reference-Cited by-同舟云学术

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The Usage of the Fruit-Berry Raw in the Production of Bakery Products

Published:2021-03-01 Issue:5 Volume:666 Page:052029
ISSN:1755-1307
Container-title:IOP Conference Series: Earth and Environmental Science
language:
Short-container-title:IOP Conf. Ser.: Earth Environ. Sci.

Author:

Kirtaeva T N,Martynova A S

Abstract

Abstract The article deals with the solubility of product-line expansion and the nutrition value increasing of the bakery products making of the first quality wheaten flour with the help of fruit-berry enrichment. Bakery recipes with pear and black currant jam filling were chosen as a result of studies conducted as the most appropriate filling.

Publisher

IOP Publishing

Subject

General Engineering

Link

https://iopscience.iop.org/article/10.1088/1755-1315/666/5/052029/pdf

Reference9 articles.

1. Use of plant additives to increase the nutritional value and physiological importance of bakery products;Gahangirova;Universum: Technical sciences,2017

2. Food security in Russia: one of the main ways - self-sufficiency in whole products;Zobkova;Dairy industry,2012

3. Development of technology for production of functional foodstuffs with additives from grape squeezing;Isrigova;News of the Dagestan State University,2019

4. Biochemical characteristics of bread products with fruit-berry powders;Nilova;Agrarian Russia,2016

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