ПЕРСПЕКТИВЫ ПРИМЕНЕНИЯ КУКУРУЗНОЙ МУКИ В МУЧНЫХ КОНДИТЕРСКИХ ИЗДЕЛИЯХ

E.V. Zotova; P.K. Garkina

PROSPECTS FOR USING CORN FLOUR IN FLOUR CONFECTIONERY PRODUCTS

Authors

E.V. Zotova Penza State Technological University
P.K. Garkina Penza State Technological University

Keywords:

flour confectionery products, nutritional value, healthy nutrition, corn flour

Abstract

The article presents an analysis of literary sources on the use of corn flour in the production of flour confectionery products. Enrichment of products contributes to the creation of a crumbly, tender product. Corn flour has a pleasant sweet taste and a distinctive aroma, which distinguishes the finished product from traditional options using wheat flour.