The use of celery stalks powder of infrared drying in bakery products
| Autor: | Kopylova Anastasiia V., Motovilov Oleg K., Sapozhnikov Aleksandr N., Levin Timofey A., Rybakolnikova Inna Y. |
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| Jazyk: | English<br />French |
| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | E3S Web of Conferences, Vol 296, p 07008 (2021) |
| Druh dokumentu: | article |
| ISSN: | 2267-1242 42140218 |
| DOI: | 10.1051/e3sconf/202129607008 |
| Popis: | Celery stalks are a source of useful nutritional substances. However, their shelf-life is short, so processing them into the powder of infrared (IR) drying is the optimal way to keep their useful properties. Using celery stalks in powder form can prolongate their shelf-life and introduce them into bakery products formulations. Thus, bakery products range will expand, what contributes to the aims of bakery enterprises sustainable development. The paper shows the research results in the development of new bakery production using celery stalks powder of IR-drying. The experiments showed that the celery stalks powder slightly changes carrying out the technological process, and the bakery product has got high sensory characteristics and nutritional value. So, the developed technology can be implemented practically. |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
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