WAYS TO IMPROVE THE FOOD VALUE OF THE HEALTH LIVER
| Autor: | B. S. Amantay, M. P. Baiysbaeva, A. K. Izembaeva |
|---|---|
| Jazyk: | English<br />Kazakh<br />Russian |
| Rok vydání: | 2021 |
| Předmět: |
сдобалы печенье
жүгері ұны реология қамыр май адгезия ылғалдылық сілтілік су сіңірімділік ескіру сдобное печенье кукурузная мука тесто жир влажность щелочность намокаемость черствение butter cookies corn flour rheology dough fat adhesion humidity alkalinity wetness staling Technology (General) T1-995 |
| Zdroj: | Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 4, Pp 5-9 (2021) |
| Druh dokumentu: | article |
| ISSN: | 2304-568X 2710-0839 |
| Popis: | Corn grains are rich in mono- and dicharmonic, unsaturated fatty acids, starch, and also contain vitamins of group B, E, PP, C and niacin, choline. The positive impact of their introduction on the improvement of the nutritional value of the developed product from wheat flour of the first grade. The article substantiates technological solutions for producing butter biscuits using corn flour and new types of fats, presents the rheological properties of dough and physico-chemical indicators of the quality of finished products. The results of the study showed that the ratio of corn flour to 20% and fat content of “Table” margarine is 82%, meets the approved requirements of the existing standards, and is the best option for entering into the recipe. Recommended technology for obtaining sandy-spritz cookies made from corn flour using new types of fats. |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
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