USE OF EXTRUDED CORN THE FORTIFIER TECHNOLOGY RAW GINGERBREAD

Authors

G. V. Shaburova Penza State Technological University
P. K. Voronina Penza State Technological University
A. A. Kurochkin Penza State Technological University

Keywords:

The extrudate mixture of millet and oats, raw carrots, food and energy value

Abstract

The chemical composition of extruded grain fortifier. The influence of extruded grain fortifier on the organoleptic, physico-chemical quality and nutritive value of flour confectionery products. Determined dosage extruded fortifier of grain in the production of gingerbread.

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Published

2015-05-11

Issue

Vol. 2 No. 1 (2015)

Section

FOOD TECHNOLOGY

License

Copyright (c) 2015 G. V. Shaburova, P. K. Voronina, A. A. Kurochkin

Creative Commons License

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

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