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https://dspace.ncfu.ru/handle/20.500.12258/14877
Title: | The use of combined composites of nontraditional raw materials of plant origin in the production of functional bakery products |
Authors: | Orobinskaya, V. N. Оробинская, В. Н. Kholodova, E. N. Холодова, Е. Н. Pisarenko, O. N. Писаренко, О. Н. Galdin, E. V. Галдин, Е. В. |
Keywords: | Functional bakery products;Combined composites |
Issue Date: | 2020 |
Publisher: | IOP Publishing Ltd |
Citation: | Konovalova, I.D., Orobinskaya, V.N., Kholodova, E.N., Pisarenko, O.N., Galdin, E.V. The use of combined composites of nontraditional raw materials of plant origin in the production of functional bakery products // IOP Conference Series: Materials Science and Engineering. - 2020. - Volume 941. - Issue 1. - Номер статьи 012058 |
Series/Report no.: | IOP Conference Series: Materials Science and Engineering |
Abstract: | The development of new types of food products using non-traditional plant materials rich in useful substances necessary for the human body is an actual direction of the STI of the Russian Federation “FoodNet”. Bread and bakery products occupy a high share in the consumer basket of the population of the Russian Federation, research in the field of designing recipe compositions and technologies for new types of bakery products is of significant importance. The disadvantage of the main share of bakery products is the low biological and physiological value and high calorie content. Modern production of bread and bakery products is aimed at their enrichment with vitamins, minerals to increase biological value and reduce calorie content |
URI: | http://hdl.handle.net/20.500.12258/14877 |
Appears in Collections: | Статьи, проиндексированные в SCOPUS, WOS |
Files in This Item:
File | Description | Size | Format | |
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scopusresults 1546 .pdf Restricted Access | 604.23 kB | Adobe PDF | View/Open | |
WoS 1157 .pdf Restricted Access | 139.97 kB | Adobe PDF | View/Open |
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