The effect of dietary fiber on the baking properties of wheat flour in the production of enriched flour confectionery
Proceeding
- Published in:
- International Scientific and Practical Conference «A breakthrough in science: development strategies»
- Authors:
- Zaitseva I. I. 1 , Stakhurlova A. A. 1 , Derkanosova N. M. 1
- Work direction:
- Технические науки
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- 1464
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- eLibrary.ru
1 FGBOU VO "Voronezhskii gosudarstvennyi agrarnyi universitet im. imperatora Petra I"
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For citation:
Zaitseva I. I., Stakhurlova A. A., & Derkanosova N. M. (2018). The effect of dietary fiber on the baking properties of wheat flour in the production of enriched flour confectionery. A breakthrough in science: development strategies, 167-168. Cheboksary: SCC "Interactive plus", LLC.
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Abstract
The problem of enrichment of flour confectionery is considered. The influence of dietary fiber from pumpkin varieties Muscat on the baking properties of wheat flour is studied. Based on the experimental results , the definitely optimal amount of dietary fiber in the model flour mixture, recommendations for its use in the technology of dry cracker type cookies are given.
Keywords
References
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- 2. Емельянов А.А. Составляющие мякоти тыквы [Текст] / А.А. Емельянов, Е. А. Кузнецова // Пиво и напитки. – 2009. – №4. – С. 40–43.
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