DEVELOPMENT OF TECHNOLOGY OF DISPERSED CORN HARDTACKS
Journal Title: Вчені записки Таврійського національного університету імені В. І. Вернадського. Серія: Технічні науки - Year 2018, Vol 29, Issue 6
Abstract
The article is devoted to the study of the technological features of the use of dispersed corn for the production of flour confectionery products, namely hardtack of nutritional purposes. A review of scientific works was aimed at improving the quality of this type of cookies. The functional properties of dispersed corn are determined. The influence of biscuits composition on quality of the product was investigated. The dependence of the quality of the finished product on the duration of soaking corn was determined. The use of dispersed corn hardtack as a wholesome and health-improving product of everyday nutrition was substantiated.
Authors and Affiliations
С. Ю МИКОЛЕНКО, Л. Ю. Крикун
Keywords
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