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The use of food powders in the recipe of bakery products
N. H. Kobilova
(Autor)
·
R. T. Adizov
(Autor)
·
K. H. Majidov
(Autor)
·
Our Knowledge Publishing
· Tapa Blanda
The use of food powders in the recipe of bakery products - Kobilova, N. H. ; Adizov, R. T. ; Majidov, K. H.
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Reseña del libro "The use of food powders in the recipe of bakery products"
The monograph analyzes and systematizes modern information data on the use of vegetable raw materials in the production of bakery products. Technological and economic efficiency of the use of wild food raw materials and products of oilseeds processing is substantiated. The chemical composition and feasibility of using products of rosehip fruit processing, oilseeds flax and peanuts in the production of national bakery products has been studied. Technological solutions have been developed for obtaining rosehip fruit powder, flaxseed meal made of semi-strained after cold pressing flaxseed oil, and peanut mass. It is established that in terms of content. In 100 g of the product of the main nutrients the leader is ML (17 points), followed by MA (28 points) and PS (29 points), the list is completed by wheat flour of the 1st grade (36 points). The monograph is recommended for researchers, specialists of oil and fat industry and food industry, teachers, doctoral students and undergraduates of higher educational institutions.
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