The use of chokeberry in short pastry products

Horiainova, Iuliia and Горяйнова, Юлія Артурівна and Nykyforov Radion, Radion and Никифоров, Радіон Петрович (2017) The use of chokeberry in short pastry products. Обладнання та технології харчових виробництв (1(34)). pp. 12-20. ISSN 2079-4827


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Theoretically substantiated and experimentally confirmed the feasibility of using of the chokeberry fruits short pastry products technology. The influence of chokeberry additive on the main prescription component of short pastry dough, wheat flour, was investigated. It was found that the chokeberry additive helps not only to improve nutritional value of products of dough, but also can improve the quality of short pastry

Item Type: Article
Uncontrolled Keywords: chokeberry, short pastry, wheat flour, anthocyanins, аmalthia activity
Subjects: Research materials > Journal articles
Research materials > Journal articles > Food Technology
Academic journals of DonNUET > Equipment and Technology of Food Production
Divisions: Academic journals of DonNUET > Equipment and Technologies of Food Production
Depositing User: Адміністратор репозиторію
Date Deposited: 30 Mar 2020 06:47
Last Modified: 30 Mar 2020 06:47

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