Features of the use of seeds of various agricultural crops in the production of bakery products

Autor:	S E Terentyev, N V Labutina, I N Romanova, Y A Tryabas, F F Sharipov, M A Dyakonova
Rok vydání:	2022
Zdroj:	IOP Conference Series: Earth and Environmental Science. 1045:012098
ISSN:	1755-1315 1755-1307
DOI:	10.1088/1755-1315/1045/1/012098
Popis:	As part of the study, the formulations of various types of bakery products, which are based on flax, sunflower, sesame and mustard seeds, are considered. In the study, the physico-chemical composition of the seeds was carried out and the main nutritional substances containing these types of seeds were identified, as well as the vitamin properties of each of the raw materials. In conclusion, the study concluded and proposed mechanisms for the development of the use of various crops in the production of bakery products.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::92975ad3b10bb30348004b113951d1c3 https://doi.org/10.1088/1755-1315/1045/1/012098 Zobrazit plný text záznamu