Improving the quality of soybean by-products by physical methods during its use in bakery technology. Review

Physiological function of dietary fiber, the use of various types of fiber in bakery products. Improve the quality of legume waste with physical technology. Removal of Ant nutrition factors. Trypsin inhibitor, use of legume flour in bread and cakes.

Подобные документы

  • The scientific enrichment of sweet butter mixtures with polyphenolic compounds from vegetable raw materials, namely, cherry and ginger powder. The method of evaluation of the organoleptic, physicochemical, microbiological parameters, toxic elements.

    статья, добавлен 28.05.2021

  • General characteristics and features Mexican cuisine. Description of the most common dishes used in the preparation of their food. Technology of preparation of the first, main dishes, desserts and drinks. Distinctive features of the European cuisine.

    презентация, добавлен 26.03.2015

  • Uzbek cuisine and features its main dishes. Culture prepare national dishes of Uzbek cuisine and their main ingredients. Technology of preparation of kabob, plov, manti, chuchvara, shurpa and naryn. Differences Uzbek cuisine from Asian cuisine.

    презентация, добавлен 04.03.2017

  • Therapeutic and organoleptic properties of monofloral honey. Examination of samples of acacia honey for compliance with quality criteria to confirm their botanical origin. Substantiation of the belonging of honey samples to monofloral acacia honey.

    статья, добавлен 09.06.2022

  • Seafood - any form of sea life regarded as food by humans. History of eating fish and shellfish. Omega-3 fats as the natural anti-oxidants. Fresh and dried fish - a staple food for much of the population. Ingredients for to directions the crab cakes.

    презентация, добавлен 05.03.2020

  • Types of vermouthes. Classic Italian and French vermouth. The successful brands of vermouth, sold around the world. Moldovan vermouth "Bouquet of Moldova". Recipes Martini Bianco. Emblem "Martini & Rossi". Types of "Martini". How could drink vermouth.

    презентация, добавлен 18.05.2015

  • The problem of forming the artistic skills of junior high school students in out-of-school art institutions. The factors that create a favorable environment for activating the artistic potential of an instrumentalist musician in his creative activity.

    статья, добавлен 04.12.2023

  • Description of food as the most important human needs. Examples of recipes from different cultures around the world. The cult of food in different historical epochs. Characteristic of Food Guide Pyramid like one of the diets based on good nutrition.

    реферат, добавлен 16.10.2014

  • To identify factors influencing food consumption habits and satisfaction levels of resident students at the University of Dhaka, Bangladesh. General food consumption patterns and satisfaction levels. Specifics of accommodation for boarding students.

    статья, добавлен 12.11.2023

  • The 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 03.12.2020

  • Consideration of the specific features of traditional Spanish cuisine. Review examples of some of the most typical Spanish foods and drinks that tourists should try when visiting Spain. Description of ingredients and preparation the original Paella.

    доклад, добавлен 01.06.2014

  • Review 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 20.05.2015

  • Special climatic conditions and highly developed methods of tea cultivation. An evergreen plant of the Camellia family. Stories about the origins of tea. Chinese Tea Ceremony. Japanese Ceremony (Chaji). A brief history of chanoyu. Russian Tea Ceremonies.

    реферат, добавлен 27.03.2013

  • The 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 21.09.2022

  • Comparison, contrast between japanese cuisine and mediterranean cuisine. Factors influencing japanese and mediterranean muisines. Historical and geographic influences on food. Developing trends in food and drinks. London restaurant with ethnic profile.

    реферат, добавлен 10.03.2016

  • Study 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 10.06.2022

  • Features American food. Cooking methods and common ingredients. Fats and oils in food. South variations and popular food (fast food, Coca-Cola). Some facts about American food. American Breakfast, lunch, dinner. Interesting facts about American drinks.

    реферат, добавлен 25.03.2014

  • The concept of soft power and South Korea’s soft power strategy. Categorization of various types of soft power in the system of international relations. Academic disputes over Nye’s concept of soft power. Accomplishments of Hansik globalization program.

    дипломная работа, добавлен 29.06.2016

Работы в архивах красиво оформлены согласно требованиям ВУЗов и содержат рисунки, диаграммы, формулы и т.д.
PPT, PPTX и PDF-файлы представлены только в архивах.
Рекомендуем скачать работу и оценить ее, кликнув по соответствующей звездочке.