PROSPECTS FOR THE USE OF NATURAL VEGETABLE FORTIFIERS IN THE PRODUCTION OF BAKERY PRODUCTS

Authors

  • M.A. Bodina Penza State Technological University
  • M.A. Novikova Penza State Technological University
  • P.K. Garkina Penza State Technological University

Keywords:

порошок якона, кукурузный солод, хлебобулочные изделия функционального назначения, пищевая ценность, минеральный состав

Abstract

The development of bakery products with the use of various types of non-traditional raw materials, various vitamin complexes, enrichment with biologically active substances with therapeutic and preventive effects and for the creation of new food products is a priority in the field of healthy nutrition of the population.

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Published

2023-10-25

Issue

Vol. 10 No. 3 (2023)

Section

FOOD TECHNOLOGY

License

Copyright (c) 2023 M.A. Bodina, M.A. Novikova, P.K. Garkina

Creative Commons License

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

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