ИСПОЛЬЗОВАНИЕ ПИЩЕВОЙ ДОБАВКИ ИЗ ШПИНАТА В ПРОИЗВОДСТВЕ РЖАНО-ПШЕНИЧНОГО ХЛЕБА

E.A. Ganzenko; O.N. Pchelintseva

USE OF SPINACH FOOD ADDITIVE IN THE PRODUCTION OF RYE-WHEAT BREAD

Authors

E.A. Ganzenko Penza State Technological University
O.N. Pchelintseva Penza State Technological University

Keywords:

rye-wheat bread, spinach powder, unified recipe, research results, quality indicators

Abstract

The paper presents a method for studying the possibility of partially replacing rye flour with spinach powder as a food additive in the production of rye-wheat bread. This is due to the fact that the use of spinach powder will increase the content of vitamins and minerals in the finished product, resulting in a product with high organoleptic properties.