PROSPECTS FOR THE USE OF CORN FLOUR AND WHEY IN THE PRODUCTION OF FLOUR CONFECTIONERY AND BAKERY PRODUCTS
Keywords:
flour confectionery, whey, corn flour, physico-chemical properties, sensory analysisAbstract
Based on the analysis of technological solutions in the production of flour confectionery, a promising direction in improving the technology of products is substantiated. It is shown that the current direction in the development of this technology is based on solving the following tasks: the search for new types of raw materials that allow to change or increase the effectiveness of the use of «classic» raw materials; the introduction of additives with high biological value into the formulation of bakery products; joint processing of several types of raw materials that complement or synergize each other in their properties or chemical composition; changing the chemical composition and functional and technological properties of raw materials by targeting its individual ingredients.
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Copyright (c) 2024 Y.A. Merkushina, P.K. Garkina
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