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