ІННОВАЦІЙНИЙ ЗАДУМ ТА ВИЗНАЧЕННЯ ПІДХОДІВ ФОРМУВАННЯ КУЛІНАРНОЇ ПРОДУКЦІЇ З КРОКЕТНОЇ МАСИ НА ОСНОВІ БОРОШНА ПШЕНИЧНОГО
Journal Title: Science Review - Year 2018, Vol 1, Issue 2
Abstract
. The thesis is devoted to the innovation of technologies of culinary products from croquet mass based on wheat flour. The work is based on the idea of using the process of hydro-thermal treatment of wheat flour fried in fat component, and formation of croquet mass with further introduction of taste-aromatic ingredients with allowed obtain a new group of formed products with the desired properties and controlled nutritional value. Solving scientific and technological problems and establishing regularities within the functioning of the subsystems will allow the production of semi-finished products - croquet weight on the basis of wheat flour, ready-to-eat culinary products for sale in restaurants, as well as semi-finished products of high degree of readiness, which can be implemented through a trading network.
Authors and Affiliations
Т. М. Хауcтова, Н. В. Федак, А. М. Діхтярь
Keywords
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