APPLICATION OF FEIJOA PUREE IN TECHNOLOGY WHEAT BREAD

Authors

  • S.I. Lukina Voronezh State University of Engineering Technologies
  • E.I. Ponomareva Voronezh State University of Engineering Technologies
  • A.A. Antipova Voronezh State University of Engineering Technologies

Keywords:

feijoa puree, wheat bread, quality indicators, nutritional value

Abstract

The article presents the results of studies of organoleptic and physico-chemical indicators of the quality of dough and wheat flour bread with different dosages of feijoa puree. Its rational application has been established - 15% by weight of flour. The nutritional value of the finished products is calculated. It is established that the product is characterized by an increased content of micronutrients.

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Published

2022-10-20

Issue

Vol. 9 No. 3 (2022)

Section

FOOD TECHNOLOGY

License

Copyright (c) 2022 S.I. Lukina, E.I. Ponomareva, A.A. Antipova

Creative Commons License

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

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