ОБОСНОВАНИЕ ИСПОЛЬЗОВАНИЯ СЕМЯН РАСТОРОПШИ ПЯТНИСТОЙ В ПРОИЗВОДСТВЕ
            ХЛЕБОБУЛОЧНЫХ ИЗДЕЛИЙ

N. N. Shmatkova

JUSTIFICATION FOR THE USE OF MILK THISTLE SEEDS IN THE PRODUCTION OF BAKERY PRODUCTS

Authors

N. N. Shmatkova Penza State Technological University

Keywords:

wheat flour, milk thistle, silymarin, dough, bakery

Abstract

Researched technological process of cooking bread made from wheat flour, milk thistle seed crushed the influence on quality of bakery products.

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pdf (Русский)

Published

2015-12-25

Issue

Vol. 2 No. 4 (2015)

Section

FOOD TECHNOLOGY

License

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

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