THE USE OF SECONDARY RAW MATERIALS IN THE PRODUCTION OF BAKERY PRODUCTS

Authors

  • A.P. Smolianova Penza State Technological University
  • Y.V. Blinokhvatova Penza State Agrarian University

Keywords:

secondary raw materials of plant origin, bread and bakery products, food and biological value

Abstract

One of the priority directions in bakery production is development of technology of bakery products with the improved indicators of quality, the increased food and biological value with application of secondary raw materials. Such products are in demand in the food market and are competitive. Improvement of consumer properties of bakery products will contribute to the prevention and promotion of public health. The article theoretically substantiated and presents data on the use of secondary raw materials of plant origin with a high content of protein, fiber (dietary fiber) and biologically active substances in the production of bakery products.

Published

2018-12-25

Issue

Section

FOOD TECHNOLOGY

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