POSSIBILITIES OF EXPANDING THE RANGE OF FLOUR CONFECTIONERY PRODUCTS

Authors

Y.S. Kuritsyna Penza State Technological University
P.K. Garkina Penza State Technological University

Keywords:

functional additives, flour confectionery, shortbread cookies

Abstract

The review of the data of domestic literary sources for the improvement of ways to expand the range of flour confectionery products is presented, as well as the possibilities of using natural materials in order to increase the nutritional value of products are studied.

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Published

2023-05-10

Issue

Vol. 10 No. 1 (2023)

Section

FOOD TECHNOLOGY

License

Copyright (c) 2023 Y.S. Kuritsyna, P.K. Garkina

Creative Commons License

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

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