STUDY OF THE INFLUENCE OF NATIVE AND GERMINATED PUMPKIN AND WATERMELON SEEDS ON THE QUALITY OF DOUGH AND BREAD

The paper examines the effect of native and germinated pumpkin and watermelon seeds on the quality of semi-finished and finished bread products. Native and germinated seeds, pre-dried and ground into flour, were used as an additive to bread in the amount 5%, 10%, 15% by weight of the flour. Pumpkin...

Бүрэн тодорхойлолт

Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	O. Gumenuk, Z. Zamay, S. Cibula, O. Hrebtan, R. Volkova
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	Odesa National University of Technology 2021-11-01
Цуврал:	Harčova Nauka ì Tehnologìâ
Нөхцлүүд:	wheat bread fortification native pumpkin and watermelon seeds germinated pumpkin and watermelon seeds.
Онлайн хандалт:	https://journals.onaft.edu.ua/index.php/foodtech/article/view/2122
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!