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Міжнародного науково-практичного журналу "Товари і ринки" з технічних та економічних наук 

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THE TECHNOLOGY OF UNLEAVENED DOUGH CULINARY PRODUCTS WITH IMPROVED NUTRITIOUS VALUE

Автор: Редактор on . Posted in 2011-1

UDC 641.5
 
KRAVCHENKO M.,
doctor of technical sciences, professor,
KyivNational Universityof Trade and Economics
 
KRYVORUCHKO M.,
postgraduate,
KyivNational Universityof Trade and Economics
 
ANTONENKO A.,
assistance lecturer,
KyivNational Universityof Trade and Economics
 
THE TECHNOLOGY OF UNLEAVENED DOUGH CULINARY PRODUCTS WITH IMPROVED NUTRITIOUS VALUE
 
The article presents the results of research of the possibility of using wheat flour, from grains grown in water extract of laminaria and carageenan in floury products technology with improved nutritious value. The technology of an unleavened dough semi-finished product noodles "Zernova" is developed. The chemical composition of a new culinary product is analyzed, and it is proved that it possesses improved and its higher biological and its higher biological and nutritious value in comparison with a control sample is proved.
 
 THE TECHNOLOGY OF UNLEAVENED DOUGH CULINARY PRODUCTS WITH IMPROVED NUTRITIOUS VALUE