Simakova, Olga and Сімакова, Ольга Олександрівна and Симакова, Ольга Александровна and Adamchuk, Svitlana and Адамчук, Світлана Ігорівна and Адамчук, Светлана Игоревна (2021) Prospects for the use of amaranth butter in the technology of products from yeast dough. Science and education: problems, prospects and innovations. pp. 882-888.
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Abstract
The article discusses the prospects for the use of crimson amaranth in the technology of products from yeast dough. The chemical composition of crimson amaranth seeds is analyzed. Research has been carried out on the change in the chemical composition of amaranth foliage during drying and long-term storage. Conducted toxicity studies of both amaranth seed meal and dry leaf meal.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | crimson amaranth, wheat flour, flour products, additive, yeast dough |
| Subjects: | Research materials > Journal articles Research materials > Journal articles > Food Technology |
| Divisions: | Educational and Scientific Institute of Hospitality Industry and Tourism > Department of Technology in Restaurant Management, Hotel and Restaurant Business and Entrepreneurship |
| Depositing User: | Адміністратор репозиторію |
| Date Deposited: | 01 Jul 2021 06:58 |
| Last Modified: | 01 Jul 2021 06:58 |
| URI: | http://elibrary.donnuet.edu.ua/id/eprint/2314 |
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