THE TECHNOLOGY OF UNLEAVENED DOUGH CULINARY PRODUCTS WITH IMPROVED NUTRITIOUS VALUE
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
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