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.

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pdf (Русский)

Published

2017-12-16

Issue

Vol. 4 No. 4 (2017)

Section

TRIBUNE OF YOUNG SCIENTISTS

License

Copyright (c) 2017 Yu.I. Leontief

Creative Commons License

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

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