Improving the technology of dry mixes for craft flour confectionery products

Autor: A. Farisieiev, Y. Matsuk, N. Oliynyk

Publikováno v: Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 25, Iss 100, Pp 60-66 (2023)

The purpose of the work is the scientific substantiation and development of the optimal recipe and technology for the production of a dry powder mixture for muffins using functional ingredients to better meet the needs of consumers in the range and q

Externí odkaz: https://doaj.org/article/69ba08598a8b43c59406ed46bfc47938

Products of whole grain processing and prospects of their use in production of flour confectionery

Autor: S. Yu. Misteneva

Publikováno v: Пищевые системы, Vol 5, Iss 3, Pp 249-260 (2022)

Food products unbalanced by their composition that are included in a diet are one of serious causes of the onset and development of noncommunicable diseases in the whole world. At present, the tasks of extending the market of products created on the

Externí odkaz: https://doaj.org/article/0c9d03334c804dca8d350563ae47186d

STUDY OF THE CHEMICAL COMPOSITION OF FLOUR FROM DIFFERENT GRAIN TYPES OF TRITICALE FOR THE PURPOSE OF USE IN FLOUR CONFECTIONERY PRODUCTS

Autor: G. E. ZHUMALIYEVA, U. CHOMANOV, G. S. AKTOKALOVA, R. KASSYMBEK

Publikováno v: Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 2, Pp 36-43 (2022)

The article discusses and studies new varieties of triticale, studied flour from new varieties of triticale for further use in flour confectionery. According to the data obtained, it is important to note that the chemical composition of triticale flo

Externí odkaz: https://doaj.org/article/f24f38a815b6410baa22459d191fa249

Wheat or cassava flour? Marketing and willingness to pay for cassava flour confectionery in Nigeria

Autor: Jude Anayochukwu Mbanasor, Ogbonnaya Ukeh Oteh, Nnanna Mba Agwu, Chigozirim Ndubuisi Onwusiribe, Nwanneka Cynthia Ibem, Chibuzo Okpokiri, Ambrose Ogbonna Oloveze

Publikováno v: Economia Agro-Alimentare, Vol 24, Iss 3 (2022)

Food systems and diets are constantly evolving, and the contributing factors are complex and have remained controversial among researchers. While studies have considered and compared utilization of wheat flour and High Quality Cassava Flour (HQCF) in

Externí odkaz: https://doaj.org/article/d78a82680d184db2a6a9eb4ed92bb29c

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Autor: П.К. Гарькина, Д.С. Пшеницын

Publikováno v: Инновационная техника и технология, Vol 9, Iss 3 (2022)

Externí odkaz: https://doaj.org/article/e5551f8071994bc6bef5339dc8b65288