ВЛИЯНИЕ ПОРОШКА БОЯРЫШНИКА НА КАЧЕСТВО СЫРЦОВЫХ ПРЯНИКОВ

L. V. Zinovieva

THE EFFECT OF HAWTHORN POWDER ON THE QUALITY OF SPICE CAKES

Authors

L. V. Zinovieva Penza State Technological University

Keywords:

flour, spice cakes, hawthorn powder, sensory indicators, quality

Abstract

The influence of different concentration of powder of hawthorn on the sensory properties quality of cakes made of wheat flour.

Downloads

pdf (Русский)

Published

2016-05-10

Issue

Vol. 3 No. 1 (2016)

Section

TRIBUNE OF YOUNG SCIENTISTS

License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Similar Articles

P.K. Garkina, O.A. Gorbacheva, SUGAR COOKIES WITH APPLICATION HAWTHORN POWDER , Innovative Machinery And Technology: Vol. 7 No. 4 (2020)
E.A. Surkova, O.N. Pchelintseva, USE OF TOPINAMBOUR POWDER IN PASTA PRODUCTION TECHNOLOGY , Innovative Machinery And Technology: Vol. 10 No. 3 (2023)
D.I. Frolov, T.V. Sheptak, STUDY OF THE ORGANOLEPTIC PROPERTIES OF COMPOSITE GRAIN EXTRUDATES UNDER VARIOUS EXTRUSION CONDITIONS , Innovative Machinery And Technology: Vol. 8 No. 1 (2021)
A.V. Polyakov, D.I. Frolov, EFFECT OF WHEAT FLOUR SUPPLEMENTATION WITH OAT PRODUCTS ON DOUGH AND BREAD QUALITY , Innovative Machinery And Technology: Vol. 11 No. 1 (2024)
V.M. Zimnyakov, PRODUCT QUALITY MANAGEMENT , Innovative Machinery And Technology: Vol. 10 No. 4 (2023)
A.O. Pavlova, G.V. Shaburova, FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF FLOUR MIXTURE WITH FRUITS OF VIBURNUM ORDINARY , Innovative Machinery And Technology: Vol. 8 No. 4 (2021)
I. Y. Astakhov, P. P. Kurochkin, D. D. Ignatov, CHEMICAL COMPOSITION AND TECHNOLOGICAL PROPERTIES OF FLOUR SPELLED , Innovative Machinery And Technology: Vol. 2 No. 1 (2015)
E.I. Ponomareva, S.A. Titov, D.V. Krop, D.S. Pisarevsky, THE EFFECT OF A LACTULOSE-CONTAINING FOOD ADDITIVE ON THE RHEOLOGICAL PROPERTIES OF RYE-WHEAT DOUGH , Innovative Machinery And Technology: Vol. 9 No. 2 (2022)
D.I. Frolov, D.A. Yurna, INVESTIGATION OF THE INFLUENCE OF EXTRUSION CONDITIONS ON THE PROPERTIES OF EXTRUDATE FROM BUCKWHEAT AND MAIZE MIXTURE , Innovative Machinery And Technology: Vol. 10 No. 3 (2023)
P.K. Garkina, A.O. Pavlova, RATIONAL DOSAGE OF FLAXSEED FLOUR IN THE TECHNOLOGY OF RAW GINGERBREAD PRODUCTS , Innovative Machinery And Technology: Vol. 9 No. 2 (2022)

1 2 3 4 5 6 7 8 9 10 > >>

You may also start an advanced similarity search for this article.