Технологія борошняних кондитерських виробів оздоровчого призначення [Technology of pastry products for healthy nutrition purposes]
Journal Title: Traektoriâ Nauki - Year 2016, Vol 2, Issue 4
Abstract
В статті розглянуто можливість використання морквяного пюре та олії з насіння гарбуза в приготуванні борошняних кондитерських виробів. Розроблено технологію виробництва борошняних кондитерських виробів, досліджено поживну цінність виробів та розроблена нормативна документація на борошняні кондитерські вироби. The article considers the possibility of using the carrot puree and oil from pumpkin seeds in the preparation of pastry product. Production technology and regulatory documentation for pastry products were developed and nutritional value of products was investigated.
Authors and Affiliations
Olena Zavadynska
Keywords
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- EP ID EP194381
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