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.

Downloads

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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