DEVELOPMENT OF A FUNCTIONAL PURPOSE WHIPPED BREAD WHOLE GRAIN WHEAT, RYE AND WHEAT BRAN

The article discusses the development of whipped bakery products enriched with dietary fiber, minerals, vitamins retinol, tocopherol, group, polyunsaturated fatty acids through the use of rye and wheat bran and flour of wholegrain wheat. The main raw material for enrichment whipped bakery products u...

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Detalhes bibliográficos
Main Authors: G. O. Magomedov, N. P. Zatsepilina, A. A. Zhuravlev, V. L. Cheshinskii
Formato: Artigo
Idioma:Russo
Publicado em: Voronezh state university of engineering technologies 2016-02-01
Colecção:Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
Assuntos:
whipped bread
rye bran
wheat bran
flour of wholegrain wheat
mathematical methods of planning
Acesso em linha:https://www.vestnik-vsuet.ru/vguit/article/view/811
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