ASPECTS OF BIOTECHNOLOGY MODIFICATIONS OF FUNCTIONAL BAKERY PRODUCTS USING RAW FRUIT NATIVE
https://doi.org/10.20914/2310-1202-2014-1-108-112
Abstract
Summary. Bakery products are a promising target enrichment, because they belong to the category of daily edible products that enable a person to meet the needs of 30-50% in the basic substances. However, due to these people can not get all the necessary nutrients in sufficient quantities. Therefore, one of the main objectives is to improve the composition of bakery products , as well as the creation of preventive and therapeutic products destination, reduced energy value . The aim of research was the creation of a new bread baked product "Serdechnyi", one of the main components of which is the prescription powder from dried hawthorn fruit. Developed technology of bakery products on gidrolizate the fruits of hawthorm. To study of the influence of prescription components on the properties of semi finished product and quality indicators. Physicochemical, organoleptic characteristics, the content of amino acids and vitamins. Thus, created a bakery, having cardiotonic oriented, promotes normalization of blood pressure, relieve fatigue due to the content in the product powder from dried hawthorn fruit.
About the Authors
L. P. Pashchenko
Voronezh state university of engineering technology
Russian Federation
Professor
Department of technology baking, macaroni and confectionery industries.
phone (473)255-38-51
Russian Federation
Professor
Department of technology baking, macaroni and confectionery industries.
phone (473)255-38-51
E. S. Maslianik
Voronezh state university of engineering technology
Russian Federation
student
Russian Federation
student
V. L. Pashchenko
Voronezh State Agricultural University
Russian Federation
assistant
Department of technology of processing of plant products.
phone 89155443844
Russian Federation
assistant
Department of technology of processing of plant products.
phone 89155443844
References
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Review
For citations:
Pashchenko L.P., Maslianik E.S., Pashchenko V.L. ASPECTS OF BIOTECHNOLOGY MODIFICATIONS OF FUNCTIONAL BAKERY PRODUCTS USING RAW FRUIT NATIVE. Proceedings of the Voronezh State University of Engineering Technologies. 2014;(1):108-112. (In Russ.) https://doi.org/10.20914/2310-1202-2014-1-108-112
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