Dietary composite dry mixture in the production of flour culinary and functionality products
https://doi.org/10.20914/2310-1202-2013-2-119-124
Abstract
Article contains information about new technologies of flour and bakery products on the basis of multicomponent structure products or the flour composite mixes executed from a flour of pumpkin and a thistle, a dry leaf of a stevia and dry lactulose, and also mixes from different types of grain, such as: corn, buckwheat, rice, millet.
About the Authors
E. V. Belokurova
Воронеж. гос. ун-т инж. технол.
Russian Federation
доцент, кафедра сервисных технологий
Russian Federation
доцент, кафедра сервисных технологий
A. A. Derkanosova
Воронеж. гос. ун-т инж. технол.
Russian Federation
старший преподаватель, кафедра сервисных технологий
Russian Federation
старший преподаватель, кафедра сервисных технологий
References
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Review
For citations:
Belokurova E.V., Derkanosova A.A. Dietary composite dry mixture in the production of flour culinary and functionality products. Proceedings of the Voronezh State University of Engineering Technologies. 2013;(2):119-124. (In Russ.) https://doi.org/10.20914/2310-1202-2013-2-119-124
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