УВАГА! Нова платформа Міжнародного науково-практичного журналу «Товари і ринки».
Перейти за посиланням -  
http://journals.knute.edu.ua/commodities-and-markets/index

Статті

THE QUALITY OF BREAD MADE FROM A WHOLE WHEAT GRAIN WITH INCLUSION OF ROOT VEGETABLES

Автор: sveta on . Posted in 2012-1

UDC 664.661:635.1.
 
KORDZAYA N.,
candidate of technical sciences, assistance lecturer,
OdessaNational Academyof Food Technologies
 
MARDAR M.,
candidate of technical sciences, associate professor,
OdessaNational Academyof Food Technologies
 
THE QUALITY OF BREAD MADE FROM A WHOLE WHEAT GRAIN WITH INCLUSION OF ROOT VEGETABLES
 
Evaluation of bread made from a whole wheat grain with root crops (celery, parsley, and parsnip) based on the analysis of organoleptic indicators, food and biological value, safety and medico-biological characteristics has been done. Complex quality indicator of new type of bread has been calculated.
 
Key words: whole wheat bread, root vegetables, quality evaluation of bread, micro structure of bread.

  THE QUALITY OF BREAD MADE FROM A WHOLE WHEAT GRAIN WITH INCLUSION OF ROOT VEGETABLES