ПРИМЕНЕНИЕ РАСТИТЕЛЬНОГО СЫРЬЯ В ТЕХНОЛОГИИ МУЧНЫХ КОНДИТЕРСКИХ
            ИЗДЕЛИЙ

M.I. Mironov; A.N. Kudrina

THE USE OF VEGETABLE RAW MATERIALS IN THE TECHNOLOGY OF FLOUR CONFECTIONERY

Authors

M.I. Mironov Penza State Technological University
A.N. Kudrina Penza State Technological University

Keywords:

bread, flour confectionery, functional orientation, vegetable raw materials

Abstract

The analysis of theoretical and experimental researches of domestic and foreign scientists in the field of application of plant raw materials in technologies of bakery and flour confectionery products is given. The results of scientific experiments have been systematized and summarized, giving the idea of the possibility of modification of the chemical composition of products and giving them a functional orientation.