| Autor: |
ANASTASIA N. SHISHKINA, MADINA K. SADYGOVA, MARIA V. BELOVA, ALEXANDER N. ASTASHOV, ZOYA IV. IVANOVA |
| Jazyk: |
angličtina |
| Rok vydání: |
2019 |
| Předmět: |
|
| Zdroj: |
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 20, Iss 2, Pp 303-311 (2019) |
| Popis: |
Amaranth refers to promising raw ingredients, enriching bakery products. In this work we deal with such kind of seeds as "Polet". It is one of Saratov selection. Curd whey is well known not only as a good enricher, but also as an effective bread improver. The comparative analysis of the effect of secondary raw materials of livestock products (whey from cow and goat milk) on the quality of wheat-amaranth bakery products was made. The results of the research made us think that it is better to use goat's milk whey in the technology of bakery products from wheat-amaranth flour to give them functional properties. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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