Study of the effect of nontraditional raw materials on half-finished bakery foods
UDC 664.6/.7
Sergatchyova E.S.
Abstract
The present-day tendency of resource saving coupled with the need of increasing biological nutritional value of foods makes confectionery industry look for new nontraditional sources of raw materials. The promising raw material for making confectionery is a second-grade flour received when hard wheat (Durum) is ground for macaroni. It is important to appreciate the effect of these food additives both on the stage of their processing and in finished products.
Keywords: confectionery industry, nontraditional sources of raw materials, macaroni grade, hard wheat (Durum).
Study of the effect of nontraditional raw materials on half-finished bakery foods
Abstract
The present-day tendency of resource saving coupled with the need of increasing biological nutritional value of foods makes confectionery industry look for new nontraditional sources of raw materials. The promising raw material for making confectionery is a second-grade flour received when hard wheat (Durum) is ground for macaroni. It is important to appreciate the effect of these food additives both on the stage of their processing and in finished products.
Keywords: confectionery industry, nontraditional sources of raw materials, macaroni grade, hard wheat (Durum).
Русский
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