Use of powder Helianthus tuberosus L. in the production of frozen bread : доклад, тезисы доклада

Описание

Тип публикации: доклад, тезисы доклада, статья из сборника материалов конференций

Конференция: III International Scientific Conference: AGRITECH-III-2020: Agribusiness, Environmental Engineering and Biotechnologies; Volgograd, Krasnoyarsk; Volgograd, Krasnoyarsk

Год издания: 2020

Идентификатор DOI: 10.1088/1755-1315/548/8/082020

Аннотация: This paper presents the results of studies on the use of powder from Jerusalem artichoke tubers ( Helianthus tuberosus L .) as a baking additive in the production of frozen bread. Powder from Jerusalem artichoke tubers has a high nutritional value, primarily in terms of inulin content. In addition, a complex of proteins, vitamins, Показать полностьюinulin and dietary fiber powder acts as a stabilizer of frozen yeast dough. The paper presents experimental data on the quality of wheat-rye bread baked from frozen dough pieces of long-time, low-temperature storage.

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Издание

Журнал: IOP Conference Series: Earth and Environmental Science

Выпуск журнала: 548

Номера страниц: 82020

Издатель: Institute of Physics and IOP Publishing Limited

Персоны

  • Ermosh L G (Krasnoyarsk State Agrarian University)
  • Prisukhina N V (Krasnoyarsk State Agrarian University)
  • Nepomnyashchikh E N (Krasnoyarsk State Agrarian University)

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