DEVELOPMENT OF BAKERY PRODUCTS OF INCREASED NUTRITIONAL VALUE

Authors

  • P.K. Garkina Penza State Technological University
  • A.A. Kurochkin Penza State Technological University
  • M.V. Dolgov Penza State Technological University

Keywords:

bakery products, tomato seed flour, organoleptic indicators, nutritional value

Abstract

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.

Downloads

Published

2022-11-05

Issue

Vol. 9 No. 4 (2022)

Section

FOOD TECHNOLOGY

License

Copyright (c) 2022 P.K. Garkina, A.A. Kurochkin, M.V. Dolgov

Creative Commons License

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

Similar Articles

<< < 9 10 11 12 13 14 15 16 > >> 

You may also start an advanced similarity search for this article.

Most read articles by the same author(s)

1 2 3 4 5 6 7 8 9 > >>