Zobrazeno 1 - 4
of 4
pro vyhledávání: '"A. K. IZEMBAEVA"'
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 2, Pp 99-106 (2023)
The article was devoted to research on the creation of a bread recipe using flaxseed products. In order to increase the nutritional and biological value of dietary bread from rye flour, flax seeds are used, which belong to natural raw materials. Flax
Externí odkaz:
https://doaj.org/article/7cf6eaee00674ef19317439f8cc6fe41
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 1, Pp 127-135 (2023)
This article determines the influence of vegetable additives included in the recipe of wheat bread on the quality of the finished product. The aim of the work is to add flax flour and dietary fiber powder to increase the nutritional value and dietary
Externí odkaz:
https://doaj.org/article/e68f4f8f884445bba8c25da31c813fb2
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 2, Pp 67-73 (2022)
This article explores the use of unconventional herbal raw chia seeds. We studied bread made from whole wheat and rye grains with the addition of moistened chia seeds. According to the recipe for making bread, an optimal sample of bread was selected,
Externí odkaz:
https://doaj.org/article/8e0f95318bcf4129abc8209bf899516e
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 4, Pp 5-9 (2021)
Corn grains are rich in mono- and dicharmonic, unsaturated fatty acids, starch, and also contain vitamins of group B, E, PP, C and niacin, choline. The positive impact of their introduction on the improvement of the nutritional value of the developed
Externí odkaz:
https://doaj.org/article/ead58d9fd86842a8a533bce3326615e7