Prospects for the use of fruit enhancers in bakery technology for healthy diet

Autor:	E I Popova, K V Bryksina, O V Perfilova
Rok vydání:	2021
Předmět:	Food science Biology Healthy diet Enhancer
Zdroj:	IOP Conference Series: Earth and Environmental Science. 845:012091
ISSN:	1755-1315 1755-1307
DOI:	10.1088/1755-1315/845/1/012091
Popis:	Bread is a useful biological product that remains high in the human diet and contains a large amount of substances necessary for the human. A rational way to expand the range of functional bakery products is to integrate natural plant-based ingredients into the formulation, which will increase the nutritional value of products, improve their sensory and physicochemical characteristics, create a group of new varieties, boost production, advance the quality of raw materials with low properties and save the critical and accessory raw materials. The paper discusses the effect of fruit enhancers on the physical and chemical properties of dough and finished bakery products. The paper proposes optimal dosages of fruit powders.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::42ea0031e993e75714e8e8dce7afd3ac https://doi.org/10.1088/1755-1315/845/1/012091 Zobrazit plný text záznamu