DEVELOPMENT OF BAKERY PRODUCTS OF INCREASED NUTRITIONAL VALUE
Keywords:
bakery products, tomato seed flour, organoleptic indicators, nutritional valueAbstract
The possibility and expediency of using tomato seed flour (ST) in the technology of bakery products is considered. The evaluation of organoleptic indicators of products made with the replacement of part of the premium wheat flour (MP) with flour from ST was carried out. A rational replacement of MP with flour from ST has been established.
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Published
2022-11-05
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Section
FOOD TECHNOLOGY
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Copyright (c) 2022 P.K. Garkina, A.A. Kurochkin, M.V. Dolgov
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