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USE OF SECONDARY RAW MATERIAL OF ANIMAL PRODUCTS IN THE TECHNOLOGY OF PRODUCTION OF BAKERY PRODUCTS BASED ON WHEAT-AMARANTH MIXTURE


ANASTASIA N. SHISHKINA 1, MADINA K. SADYGOVA 1*, MARIA V. BELOVA 1, ALEXANDER N. ASTASHOV 2, ZOYA IV. IVANOVA 1
1. FGBOU of Saratov State Agrarian University, 410005, Saratov, Sokolovaya Str, 335
2. FGBNU RosNIIISK "Rossorgo", Russia, 410050, Saratov, the 1st Institutskyproezd, 4

Issue:

SCSCC6, Volume XX, No. 2

Section:

Volume 20, No. 2 (2019)

Abstract:

Amaranth refers to promising raw ingredients, enriching bakery products. In this work we deal with such kind of seeds as "Polet". It is one of Saratov selection. Curd whey is well known not only as a good enricher, but also as an effective bread improver. The comparative analysis of the effect of secondary raw materials of livestock products (whey from cow and goat milk) on the quality of wheat-amaranth bakery products was made. The results of the research made us think that it is better to use goat's milk whey in the technology of bakery products from wheat-amaranth flour to give them functional properties.

Keywords:

amaranth, fermenting activity, lifting force, whey, wheat flour.

Code [ID]:

CSCC6201902V02S01A0014 [0004923]

Note:

Full paper:

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