Technology elaboration of biscuits with reduced sugar content
The technology of biscuits "Zdorovia". The current production state of flour confectionery, improving the biscuit production technology through adding raw materials of plant origin with preferential organoleptic characteristics and reduced sugar content.
Подобные документы
- 26. Assessment of underutilized starchy roots and tubers for their applications in the food industry
Physico-chemical properties of starch and flour (high viscosity) isolated from tubers and roots of Taro, Yam and sweet potato commercially available in Australia and traditionally produced in Indonesia. Features of their application in the food industry.
книга, добавлен 21.02.2015 Influence of natural plant extracts used as an alternative to sulfur dioxide on aromatic wine compounds. The use of plant extracts (grape pomace, rosemary, blackberries) in various concentrations. Application of sulfur dioxide and blueberry extract.
статья, добавлен 09.06.2022The physical, chemical and functional-technological traits of plant components used to impart functional properties to restructured meat products. Features of the use of plant components to impart functional properties to sausages and meat pates.
статья, добавлен 20.07.2024Review the life history of confectioner Hans Riegel. Production of sweets: licorice sticks with the HARIBO logo. Studying changes form of the Golden Bear from fruit marmalade. World famous companies post mortem Hans Riegel. Changing symbol of the HARIBO.
презентация, добавлен 20.05.2015The study of sunflower seeds with a high content of glycerides of oleic acid, oil obtained from them by the method of single pressing. Determination of physical and mechanical properties and quality of seeds. Determination of the oxidative stability.
статья, добавлен 04.09.2022The object the study is beef obtained from young bulls of the Aberdeen Angus beef breed. The purpose of the article is to study the effect of dry aging of beef on its quality and safety indicators. Protein and water content. Their determination by drying.
статья, добавлен 25.06.2024Milk whey as a complex biological object used in modern food production technologies. Analysis of the biotechnological potential of milk whey and prospects for its use in beverages. Assessment of nutritional and biological value of the product.
статья, добавлен 17.06.2024The role of state regulation in the system of child nutrition safety management is revealed, as one of the priority directions for the implementation of state policy in the field of food safety. Implementation and role of various preventive measures.
статья, добавлен 03.12.2020Study of the effect of oat b-glucan on the viscosity-speed characteristics of mixtures and the physico-chemical characteristics of milk-vegetable ice cream. The use of rotational viscometry and known methods for studying the resistance to melting.
статья, добавлен 10.06.2022Analysis and justification of modern trends in the formation of a healthy diet, which dictate the need to create new products with increased biological and physiological value. The use of traditional agricultural raw materials plays a role in this.
статья, добавлен 01.09.2022The role that the mushroom kingdom plays in human life is extremely important and varied. In the near future, their role in local economies around the world and as raw materials for food and pharmaceutical products, including industrial cultivation.
статья, добавлен 13.12.2024The problem of using artificial and natural sweeteners in diet therapy of diabetes mellitus. Characteristics of four sweeteners most often used by diabetics: fructose, sorbitol, xylitol, and stevia honey. Safe properties and disadvantages of use.
статья, добавлен 07.12.2024The study of the parameters of the fermentation process of birch sap to obtain on its basis new types of natural blended sap. The general characteristics and expediency of using natural juices. Determination of titrated acidity of fermented birch sap.
статья, добавлен 21.09.2022Characteristics of starch that expand the possibilities of its use. Description of salad cream, ingredients from which it can be prepared. Substantiation of the possibility of replacing corn starch with tigernut starch in the preparation of salad cream.
статья, добавлен 17.06.2022