Study the effect of non-traditional type of flour on the quality of pasta products made of soft wheat
https://doi.org/10.20914/2310-1202-2016-4-166-171
Abstract
About the Authors
T. N. MalyutinaRussian Federation
candidate of technical sciences, associate professor, bakery technology, confectionery, pasta and grain processing industries department,
Revolution Av., 19 Voronezh, 394036
V. Yu. Turenko
master student, bakery technology, confectionery, pasta and grain processing industries department,
Revolution Av., 19 Voronezh, 394036
References
1. 1 Osipova G.A. The use of complex additives in the production of pasta. Khleboproducty [Backery] 2011, no 8, pp. 55–57 (in Russian).
2. 2 Malyutina T.N., Lobosova L.A. About priority tasks of development of the baking, macaroni and confectionery industry within the problem resolution of food security. Zdorov’e cheloveka I ekologicheski chistye produkty pitaniya [Materials of the All-Russian scientific and practical conference. Health of the person and ecologically net food] 2014. pp. 281–286. (in Russian)
3. 3 Ponomareva E.I. Efficiency of use of nonconventional types of raw materials in technology of bread of functional purpose. Mezhdunarodnyi zhurnal prikladnykh issledovanii [International magazine of applied and fundamental researches] 2015, vol. 11, no. 5, рр. 605. (in Rusian)
4. 4 Sgrulletta D., Pucciarmati S., Ciccoritti R. Influence of durum wheat-faba bean intercrop on specific quality traits of organic durum wheat. Biological Agriculture & Horticulture, 2015.
5. 5 Koryachkina S. Ya., ОsiроvаG.A. Makaronnye izdeliya [Pasta: methods of improvement of quality and nutrition value] Orel, Trud, 2006, 276 p. (in Russian)
6. 6 Mercier S., Mondor M., Moresoli C., Villeneuve S. et al. Drying of Durum Wheat Pasta and Enriched Pasta: A Review of Modeling Approaches. Critical Reviews in Food Science and Nutrition, 2016.
Review
For citations:
Malyutina T.N., Turenko V.Yu. Study the effect of non-traditional type of flour on the quality of pasta products made of soft wheat. Proceedings of the Voronezh State University of Engineering Technologies. 2016;(4):166-171. (In Russ.) https://doi.org/10.20914/2310-1202-2016-4-166-171