Production of flour confectionery products with seaweed as a baa
In the course of the experiment, natural biologically active substances were selected to enrich the buttery biscuits. Optimum dosages of additives - oatmeal flour and sugary laminaria powder, providing a physiological effect are determined. The paper presents the results of the investigation of the...
| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2017-03-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/10 |
| _version_ | 1797516504484282368 |
|---|---|
| author | N. V. Sokol E. A. Shepelenko |
| author_facet | N. V. Sokol E. A. Shepelenko |
| author_sort | N. V. Sokol |
| collection | DOAJ |
| description | In the course of the experiment, natural biologically active substances were selected to enrich the buttery biscuits. Optimum dosages of additives - oatmeal flour and sugary laminaria powder, providing a physiological effect are determined. The paper presents the results of the investigation of the influence of laminaria powder on the structural and mechanical properties of the dough, as well as the quality characteristics of finished products. |
| first_indexed | 2024-03-10T07:03:06Z |
| format | Article |
| id | doaj.art-b2e0659f16cd4b4db26640e2925ba78c |
| institution | Directory Open Access Journal |
| issn | 2072-0920 2713-0029 |
| language | Russian |
| last_indexed | 2024-03-10T07:03:06Z |
| publishDate | 2017-03-01 |
| publisher | Maykop State Technological University |
| record_format | Article |
| series | Новые технологии |
| spelling | doaj.art-b2e0659f16cd4b4db26640e2925ba78c2023-11-22T16:04:50ZrusMaykop State Technological UniversityНовые технологии2072-09202713-00292017-03-010153589Production of flour confectionery products with seaweed as a baaN. V. Sokol0E. A. Shepelenko1FSBEI HE “Kuban State Agrarian University named after I.T. Trubilin”FSBEI HE “Kuban State Agrarian University named after I.T. Trubilin”In the course of the experiment, natural biologically active substances were selected to enrich the buttery biscuits. Optimum dosages of additives - oatmeal flour and sugary laminaria powder, providing a physiological effect are determined. The paper presents the results of the investigation of the influence of laminaria powder on the structural and mechanical properties of the dough, as well as the quality characteristics of finished products.https://newtechology.mkgtu.ru/jour/article/view/10sweet biscuitsoatmeallaminariaquality indicatorsdietary supplements |
| spellingShingle | N. V. Sokol E. A. Shepelenko Production of flour confectionery products with seaweed as a baa Новые технологии sweet biscuits oatmeal laminaria quality indicators dietary supplements |
| title | Production of flour confectionery products with seaweed as a baa |
| title_full | Production of flour confectionery products with seaweed as a baa |
| title_fullStr | Production of flour confectionery products with seaweed as a baa |
| title_full_unstemmed | Production of flour confectionery products with seaweed as a baa |
| title_short | Production of flour confectionery products with seaweed as a baa |
| title_sort | production of flour confectionery products with seaweed as a baa |
| topic | sweet biscuits oatmeal laminaria quality indicators dietary supplements |
| url | https://newtechology.mkgtu.ru/jour/article/view/10 |
| work_keys_str_mv | AT nvsokol productionofflourconfectioneryproductswithseaweedasabaa AT eashepelenko productionofflourconfectioneryproductswithseaweedasabaa |