ПОВЫШЕНИЕ БИОЛОГИЧЕСКОЙ ЦЕННОСТИ МУЧНЫХ КОНДИТЕРСКИХ ИЗДЕЛИЙ С
            ИСПОЛЬЗОВАНИЕМ МНОГОКОМПОНЕНТНОЙ МУЧНОЙ СМЕСИ

Yu.I. Leontief

INCREASE OF BIOLOGICAL VALUE OF SCOURING CONFECTIONERY PRODUCTS WITH THE USE OF MULTICOMPONENT MUSCULAR MIXTURE

Authors

Yu.I. Leontief Penza State Technological University

Keywords:

flour confectionery product, multicomponent flour mixture, buckwheat groats, rice cereals, millet, biological value

Abstract

The article deals with the use of a multicomponent mixture consisting of buckwheat, rice cereals and millet, in the technology of flour confectionery to enhance biological value. An improvement in the quality of flour confectionery products using a multicomponent flour mixture is shown.