ПРИМЕНЕНИЕ ЭКСТРУДАТА СМЕСИ ЗЕРНА ПШЕНИЦЫ И СЕМЯН РАСТОРОПШИ В
            ТЕХНОЛОГИИ РЖАНО-ПШЕНИЧНОГО ЗАВАРНОГО ХЛЕБА

N. N. Shmatkova

APPLICATION OF EXTRUDED ARTICLES MIXTURES OF WHEAT GRAIN AND SEEDS THISTLE IN TECHNOLOGY OF BOILED RYE-WHEAT BREAD

Authors

N. N. Shmatkova Penza State Technological University

Keywords:

rye-wheat flour wallpaper, milk thistle, pastry, custard bread

Abstract

The paper presents data on sensory evaluation and chemical composition of the extrudate mixture of wheat and milk thistle seeds. The results of studies on the influence of extra-date on the quality of rye-wheat bread custard.

Downloads

pdf (Русский)

Published

2016-05-10

Issue

Vol. 3 No. 2 (2016)

Section

TRIBUNE OF YOUNG SCIENTISTS

License

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

Similar Articles

V.E. Gaponova, E.I. Slezko, H.M. Isaev, TECHNOLOGY OF WHEAT BREAD WITH LEAVE WITH THE USE OF GRAPE MUST , Innovative Machinery And Technology: Vol. 7 No. 4 (2020)
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)
N. N. Shmatkova, JUSTIFICATION FOR THE USE OF MILK THISTLE SEEDS IN THE PRODUCTION OF BAKERY PRODUCTS , Innovative Machinery And Technology: Vol. 2 No. 4 (2015)
S.A. Burenkova, O.N. Pchelintseva, DEVELOPMENT OF A RECIPE FOR BAKERY PRODUCTS WITH THE ADDITION OF A PLANT COMPONENT: FLOUR FROM PLANTAIN SEEDS , Innovative Machinery And Technology: Vol. 10 No. 1 (2023)
N. V. Zhivaeva, THE ORGANOLEPTIC AND PHYSICO-CHEMICAL PARAMETERS OF BREAD FROM WHEAT FLOUR WITH BARLEY EXTRUDATE , Innovative Machinery And Technology: Vol. 3 No. 1 (2016)
I. A. Bulaev, WAYS TO IMPROVE THE QUALITY OF BREAD MADE FROM WHEAT FLOUR , Innovative Machinery And Technology: Vol. 2 No. 3 (2015)
E.A. Surkova, O.N. Pchelintseva, USE OF TOPINAMBOUR POWDER IN PASTA PRODUCTION TECHNOLOGY , Innovative Machinery And Technology: Vol. 10 No. 3 (2023)
A.A. Kurochkin, N.N. Shmatkova, ALGORITHM FOR DEVELOPING AN EXTRUDATE MODEL OF A MIXTURE OF MILK THISTLE SEEDS AND WHEAT GRAIN , 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)
D.I. Frolov, THE EFFECT OF ADDITIVES ON THE TEXTURE OF COMPOSITE EXTRUDATES , Innovative Machinery And Technology: Vol. 5 No. 2 (2018)

1 2 3 4 5 6 > >>

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

Most read articles by the same author(s)

N. N. Shmatkova, P. K. Voronina, PROSPECTS OF COMPOSITE MIXTURE BAKERY PRODUCTS IN TECHNOLOGY FUNCTIONAL USE , Innovative Machinery And Technology: Vol. 2 No. 3 (2015)
N. N. Shmatkova, JUSTIFICATION FOR THE USE OF MILK THISTLE SEEDS IN THE PRODUCTION OF BAKERY PRODUCTS , Innovative Machinery And Technology: Vol. 2 No. 4 (2015)