Zobrazeno 1 - 10
of 42
pro vyhledávání: '"butter cookies"'
Development of recipes and technology for butter cookies using various types of flour and flax seeds
Publikováno v:
Новые технологии, Vol 20, Iss 1, Pp 128-135 (2024)
Extension of the assortment of products with increased nutritional and biological value can be achieved in different ways. One way is to use various supplements containing functional ingredients. This approach makes it possible to create food product
Externí odkaz:
https://doaj.org/article/8de0747262fc4e39b542a99533bf4d9b
Publikováno v:
Foods, Vol 13, Iss 11, p 1737 (2024)
People of all age groups consume cookies every day. Consumers’ preferences for cookies supplemented with functional plant raw materials have recently increased. Therefore, this research aimed to investigate the influence of a mulberry leaf additive
Externí odkaz:
https://doaj.org/article/023a483d466e4d75b2a3ecd17871c8a2
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 940-948 (2022)
Maillard reaction during food processing contributes to the formation of some unpleasant heat-induced toxicants including advanced glycation end products (AGEs) and 5-hydroxymethylfurfural (HMF), which have been linked to various health risks. The ef
Externí odkaz:
https://doaj.org/article/c82b0ab57adf470b98148ff715662ce8
Akademický článek
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Autor:
M. P. Baiysbaeva
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 127, Iss 2, Pp 18-22 (2021)
In this article, the influence of corn and pea flour in the amount of 5-25% of the weight of wheat flour of grade 1 on the staling of butter cookies was revealed. Corn flour gives splendor to the pastry, which, in turn, provides crumbly finished prod
Externí odkaz:
https://doaj.org/article/a9844e6caf8a45468051e545ba51dd9a
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
Autor:
Huiyu Hu, Yuting Wang, Yousheng Huang, Yanpeng Yu, Mingyue Shen, Chang Li, Shaoping Nie, Mingyong Xie
Publikováno v:
Foods, Vol 11, Iss 5, p 657 (2022)
Maillard reaction during food processing contributes to the formation of some unpleasant heat-induced toxicants including advanced glycation end products (AGEs) and 5-hydroxymethylfurfural (HMF). The current study prepared butter cookies fortified wi
Externí odkaz:
https://doaj.org/article/65010dc81fd940e0abc570233303824f
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
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Publikováno v:
EUREKA: Life Sciences, Iss 4, Pp 27-33 (2021)
The results of researches of influence of protein-mineral supplements on quality indicators of butter cookies are presented. It is described, that the supplements are used as a multifunctional ingredient, which on the one hand enriches the finished p
Publikováno v:
Технічні науки та технології; № 1(19) (2020): Технічні науки та технології; 228-240
Technical sciences and technology; No. 1(19) (2020): Technical sciences and technologies; 228-240
Технические науки и технологии; № 1(19) (2020): Технічні науки та технології; 228-240
Technical sciences and technology; No. 1(19) (2020): Technical sciences and technologies; 228-240
Технические науки и технологии; № 1(19) (2020): Технічні науки та технології; 228-240
Urgency of the research. Cookies are popular food products, but in general cracker-type, sugar and butter cookies have low biological value, so the development of cookies using biologically valuable raw materials is essential.Target setting. Flour is