Zobrazeno 1 - 10
of 87
pro vyhledávání: '"flour confectionery"'
Publikováno v:
Vestnik MGTU, Vol 27, Iss 3, Pp 361-372 (2024)
Modern trend in the food industry is the development of technology for healthy food products with increased nutritional value and enriched with new types of vegetable raw materials. Oatmeal cookies are popular among different groups of people. The pu
Externí odkaz:
https://doaj.org/article/d1dd12bdcdc54f5ba1cbb04e47f90616
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
Autor:
Tsira Khutsidze, Eliza Pruidze, Maria Silagadze, Eliso Dzneladze, George Pkhakadze, Irma Berulava
Publikováno v:
Potravinarstvo, Vol 18 (2024)
The article is devoted to the development of a recipe for a gluten-free flour composite mixture based on buckwheat, rice, and corn flours for the preparation of confectionery products, as well as the enhancement of its nutritional value using locally
Externí odkaz:
https://doaj.org/article/41b4b24994254471b5e0b96d8a332e02
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
Publikováno v:
Vestnik MGTU, Vol 24, Iss 4, Pp 428-440 (2021)
The search for equivalent flavoring sugar substitutes of a non-sugar nature is an urgent direction in the development of the technology of flour confectionery products. In the course of research, a gingerbread recipe has been developed with a partial
Externí odkaz:
https://doaj.org/article/e53a4c2acf0b46b0a83811aecb96755e
Publikováno v:
Vestnik MGTU, Vol 23, Iss 3, Pp 195-204 (2020)
The composition of the cake is overloaded with fats and fast carbohydrates, poor in dietary fiber, vitamins and minerals, and the assortment requires improvement in terms of increasing nutritional and biological value, for this purpose, manufacturers
Externí odkaz:
https://doaj.org/article/48de35853970452483c06272b9e13ea4
Autor:
Misteneva Svetlana Yu., Savenkova Tatiana V., Demchenko Elena A., Shcherbakova Natalia A., Gerasimov Timofey V.
Publikováno v:
Техника и технология пищевых производств, Vol 50, Iss 2, Pp 282-295 (2020)
Introduction. According to the World Health Organization, unhealthy diets are a major risk for noncommunicable diseases. These risks begin in childhood and develop throughout life. Scientists around the world are busy establishing optimal requiremen
Externí odkaz:
https://doaj.org/article/97e136ec173145dcbbbe6a46a5ca233f
Publikováno v:
Техника и технология пищевых производств, Vol 49, Iss 3, Pp 470-478 (2019)
An acute deficiency of food fibers is one of the most urgent problems of balanced diet. Food status can be increased by fortifying food formulae with natural raw ingredients that are rich in alimentary fibers. Dry residue of fruit and vegetable husks
Externí odkaz:
https://doaj.org/article/d2b17563b3c743d0b5be82c7dc3fee88
Autor:
N. K. Lapteva, L. V. Mitkinykh
Publikováno v:
Аграрная наука Евро-Северо-Востока, Vol 20, Iss 4, Pp 334-342 (2019)
In order to expand the range of flour confectionary for healthy nutrition, documentation on new gingerbread products with increased food value was developed in 2017-2018. They are Prune gingerbread (kovrizhka) and gingerbread (pryanik) "Zabava", "Fan
Externí odkaz:
https://doaj.org/article/4ab128b8b80946a989b74d36aa7feeac
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.