Technology of production of sand-saddle oven cookies using the additive

Autor: M. P. Baiysbayeva, S. T. Zhienbayeva, A. Zh. Rustemova, N. B. Batyrbayeva, Zh. N. Oshakbay

Publikováno v: Алматы технологиялық университетінің хабаршысы, Vol 127, Iss 2, Pp 30-37 (2021)

Given that the deficiency of dietary fiber in the human body can lead to various diseases, by solving this problem is to develop the production of medical and preventive flour confectionery. The article substantiates the recipe and defines the techno

Externí odkaz: https://doaj.org/article/481f1ed4985d47549a142bae5267f4b3

THE INFLUENCE OF GRAPE POWDERS ON THE RHEOLOGICAL PROPERTIES OF DOUGH AND CHARACTERISTICS OF THE QUALITY OF BUTTER BISCUITS

Autor: T. Brykova, O. Samohvalova, N. Grevtseva, K. Kasabova, A. Grygorenko

Publikováno v: Harčova Nauka ì Tehnologìâ, Vol 12, Iss 2 (2018)

The effect of grape powders on the rheological properties of dough and the indicators of butter biscuits quality have been investigated. Butter biscuits were cooked with the addition of powdered grape seeds and grape skins from the grape pomace obtai

Externí odkaz: https://doaj.org/article/4cf23c44b8da458d9446defc67739f88

Обґрунтування використання знежирення в технології отримання зародків пшениці та розробка технології печива з їх використанням

Publikováno v: Eastern-European Journal of Enterprise Technologies; Vol. 4 No. 11(112) (2021): Technology and Equipment of Food Production; 33-41
Eastern-European Journal of Enterprise Technologies; Том 4 № 11(112) (2021): Технологии и оборудование пищевых производств; 33-41
Eastern-European Journal of Enterprise Technologies; Том 4 № 11(112) (2021): Технології та обладнання харчових виробництв; 33-41

This paper reports the results of studying the effect of fat removal from wheat germ on its functional-technological properties, as well as its commercial potential, using the technology of butter biscuits as an example. The expediency of large-scale

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::4875d41588d8d43a1bf2ad17fefe6b87
http://journals.uran.ua/eejet/article/view/237938

Estimation of technological properties of nut meals and their effect on the quality of emulsion for butter biscuits with liquid oils

Autor: Shydakova-Kameniuka, Elena, Novik, Anna, Zhukov, Yevhenii, Matsuk, Yuliiа, Zaparenko, Anna, Babich, Philipp, Oliinyk, Svitlana

Publikováno v: Eastern-European Journal of Enterprise Technologies; Том 2, № 11 (98) (2019): Technology and Equipment of Food Production; 56-64
Восточно-Европейский журнал передовых технологий; Том 2, № 11 (98) (2019): Технологии и оборудование пищевых производств; 56-64
Східно-Європейський журнал передових технологій; Том 2, № 11 (98) (2019): Технології та обладнання харчових виробництв; 56-64

We have examined the technological properties of cedar nut meal (CNM) and walnut nut meal (WNM). It was established that nut meals are the highly dispersed powders whose degree of dispersion exceeds that of wheat flour. The size of 69 % of CNM is up

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::e20c3241984a966c7d281d5c1045c4b5
http://journals.uran.ua/eejet/article/view/159983

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