USE HENOMELESU AND ITS PRODUCTS IN THE TECHNOLOGY OF FLOUR PRODUCTS
Abstract
Тhe analysis of the current state of the baking industry and the main problems in the process of making quality pastry dough. The peculiarities of the chemical composition of chaenomeles and its products. Substantiated and experimentally proved the feasibility of using fruit from chaenomeles semi-finished products (juice, puree, pomace) for the production of flour yeast dough in order to enrich their complex of biologically active substances of chaenomeles and reducing the length of preparation of the dough. The possibility of replacement of artificial improvers of structure, taste and aroma of baked goods natural, found in fruits of chaenomeles. The developed technology and the formulation of new bakery products with the introduction of products of processing of chaenomeles. The basic physico-chemical and structural-mechanical properties of the developed baked goods. The effect of fruit supplements to get stale baked goods and the change of quality indicators during storage.
References
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