PUFF PASTRY ENRICHMENT WITH USEFUL NUTRIENTS
Journal Title: Молодий вчений - Year 2017, Vol 11, Issue 51
Abstract
The article tells about flour cookery and confectionery goods (puff pastry) enrichment with dietary supplements (nutrients). Results of the researches regarding low-temperature processing influence on yeast vital activity in dough, development of the unleavened puff semi-finished food technology using milk whey, introduction and replacement by rye and buckwheat flour in puff pastry recipe, margarine usage for puff pastry are presented in the article. Improvement of organoleptic and psysicochemical parameters, improvement and preservation of flow curves, technology modernization via food supplements with anti-oxidant effect presented by dry berries powder of sea buckthorn, arrow-wood and hawthorn.
Authors and Affiliations
V. F. Dotsenko, O. V. Arpul, I. V. Dochynets, O. O. Savchuk
Keywords
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