Production of flour confectionery products with seaweed as a baa

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...

Full description

Bibliographic Details
Main Authors:	N. V. Sokol, E. A. Shepelenko
Format:	Article
Language:	Russian
Published:	Maykop State Technological University 2017-03-01
Series:	Новые технологии
Subjects:	sweet biscuits oatmeal laminaria quality indicators dietary supplements
Online Access:	https://newtechology.mkgtu.ru/jour/article/view/10

Similar Items

Quality Evaluation of Biscuits Supplemented with Alfalfa Seed Flour
by: Fahim Ullah, et al.
Published: (2016-10-01)

The manufacture of three types of organic butternut squash flour and their impact on the development of some oat gluten-free products
by: Eman A. Mahmoud, et al.
Published: (2022-09-01)

Effect of inulin on dough and biscuit quality produced from different flours
by: Maria S. Blanco Canalis, et al.
Published: (2017-04-01)

Confectionery Standards in the Eurasian Economic Union
by: Elena A. Demchenko
Published: (2022-12-01)

Development of Bangle Rhizome and Purple Sweet Potato Flour Biscuit and Its in vivo Antioxidant Activity in High-Fat Diet-Induced Rats
by: Nanik Sulistyani, et al.
Published: (2023-01-01)

Anaphylaxis to Oatmeal and Psocid Crisps
by: Delara Babaei, et al.
Published: (2020-04-01)

Randomized controlled trial of oatmeal consumption versus noodle consumption on blood lipids of urban Chinese adults with hypercholesterolemia
by: Zhang Jian, et al.
Published: (2012-08-01)

Development of composite biscuits supplementing with potato or corn flour
by: Pabitra Chandra Das, et al.
Published: (2018-08-01)

Physico-chemical and sensory characterization of sweet biscuits made with Yacon flour (Smallanthus sonchifolius)
by: Mónica Simanca-Sotelo, et al.
Published: (2021-03-01)

Comparison Of Physicochemical Properties of Biscuits Supplemented With Soy, Kinema, And Buckwheat Flour
by: Alina Bhandari, et al.
Published: (2023-07-01)

Prospects for the Use of the By-Products of Oil and Wine Production in Bakery and Confectionery Technologies
by: Olga Samokhvalova, et al.
Published: (2022-06-01)

Products of whole grain processing and prospects of their use in production of flour confectionery
by: S. Yu. Misteneva
Published: (2022-10-01)

Oatmeal induced gut microbiota alteration and its relationship with improved lipid profiles: a secondary analysis of a randomized clinical trial
by: Mengyao Ye, et al.
Published: (2020-10-01)

Study on the Incorporation of Oat and Yeast β-Glucan into Shortbread Biscuits as a Basis for Designing Healthier and High Quality Food Products
by: Anna Zbikowska, et al.
Published: (2022-02-01)

Effect of different levels of fortification of wheat flour with defatted coconut flour on the quality of fibre-enriched biscuits
by: J.M.N. Marikkar
Published: (2007-10-01)

The influence of lupine flour on selected parameters of novel bakery products
by: Jana Štefániková, et al.
Published: (2020-12-01)

Pengaruh penambahan tepung ubi jalar ungu (Ipomoea batatas L.) dan tepung umbi porang (Amorphophallus oncophyllus) terhadap karakteristik fisikokimia dan organoleptik biskuit
by: Deny Utomo, et al.
Published: (2023-09-01)

Cereals and Cereal Products for Dietary Preventive Nutrition
by: Sergey A. Urubkov, et al.
Published: (2022-10-01)

Rationale for Targeted Confectionery Products for Children over Three Years Old
by: Misteneva Svetlana Yu., et al.
Published: (2020-06-01)

Assessment of the state of synergies between the structural and functional characteristics of the kidneys and liver during external use of a seaweed product Laminaria algae
by: I. Smirnov, et al.
Published: (2024-01-01)

Development and assessment of consumer properties of BAA based on dogfish liver fat
by: E. A. Doubinets, et al.
Published: (2018-06-01)

Combining Native and Malted Triticale Flours in Biscuits: Nutritional and Technological Implications
by: Isabella Piazza, et al.
Published: (2023-09-01)

Phytonutrients in Oat (Avena sativa L.) Drink: Effect of Plant Extract on Antiradical Capacity, Nutritional Value and Sensory Characteristics
by: Gramza-Michałowska Anna, et al.
Published: (2018-03-01)

Methods of optimizing technologies and recipe of oatmeal cookies
by: Soldatova E. A., et al.
Published: (2019-10-01)

Cooked oatmeal consumption is associated with better diet quality, better nutrient intakes, and reduced risk for central adiposity and obesity in children 2–18 years: NHANES 2001–2010
by: Carol E. O'Neil, et al.
Published: (2015-05-01)

Chemical Characteristics of Biscuit Substituted by Modified Cassava Product (Mocap) Flour from High Cyanide Variety of Cassava
by: Harijono Harijono, et al.
Published: (2017-08-01)

The Characteristics of Biscuit Quality with Coffee (Coffea Arabica L.) Silver Skin Flour Substitution
by: Inawaty Sidabalok, et al.
Published: (2023-12-01)

Nutritional properties of wheat flour supplemented with modified tacca (Tacca involucrata) flour for production of healthy biscuits
by: Emmanuel Omotayo Ojewumi, et al.
Published: (2022-07-01)

Development of flour confectionery products with reduced sugar content
by: Tumashov A. A., et al.
Published: (2021-12-01)

Co-Supplementation of Dietary Seaweed Powder and Antibacterial Peptides Improves Broiler Growth Performance and Immune Function
by: J Bai, et al.

A 1% colloidal oatmeal OTC cream is clinically effective for the management of mild to moderate atopic dermatitis in Black or African American children
by: Toni Anne Lisante, et al.
Published: (2023-12-01)

THE INFLUENCE OF DIFFERENT SWEETENERS ON IN VITRO STARCH DIGESTION IN BISCUITS WITH WHEAT FLOUR AND WHOLE BARLEY FLOUR
by: GJORE NAKOV, et al.
Published: (2019-03-01)

The Chemical Composition and Quality Parameters of Biscuits: A Review
by: Noor N. Haider, et al.
Published: (2022-04-01)

The Chemical Composition and Quality Parameters of Biscuits: A Review
by: Noor N. Haider, et al.
Published: (2022-04-01)

Flour confectionery products of increased nutritional value
by: N. K. Lapteva, et al.
Published: (2017-10-01)

Acute Effects of Oatmeal on Exercise-Induced Reactive Oxygen Species Production Following High-Intensity Interval Training in Women: A Randomized Controlled Trial
by: Zhen Zeng, et al.
Published: (2020-12-01)

Dietary brown seaweed and plant polyphenols in hyperprolific sows: Productive performance, blood parameters and antioxidant status
by: Raffaella Rossi, et al.
Published: (2022-12-01)

Regulated technological parameters of “Sofia” BAAD production as a factor for forming innovative product quality
by: B. Tohiriyon, et al.
Published: (2018-03-01)

Laminarin from Irish Brown Seaweeds Ascophyllum nodosum and Laminaria hyperborea: Ultrasound Assisted Extraction, Characterization and Bioactivity
by: Shekhar U. Kadam, et al.
Published: (2015-07-01)

Enzymatic treatment of pineapple pomace and its application into fiber-rich biscuit making
by: Thi Thuy An Nguyen, et al.
Published: (2024-03-01)