A STUDY OF THE INFLUENCE OF THE COMPOSITION OF FINE VEGETABLE AND FRUIT POWDERS ON THE QUALITY OF LONG BISCUITS
It was set up that the use of fine fruit and vegetable powders in the technology of long biscuits leads to improved rheological characteristics of a protracted test, organoleptic and physico-chemical parameters of finished products. The optimal dosage of the compositions of vegetable and fruit powde...
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| Format: | Article |
| Language: | Russian |
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North-Caucasus Federal University
2022-10-01
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| Series: | Современная наука и инновации |
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| Online Access: | https://msi.elpub.ru/jour/article/view/976 |
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| author | Svetlana Yakovlevna Koryachkina Ekaterina Nikolaevna Kholodova Vladimir Petrovich Koryachkin |
| author_facet | Svetlana Yakovlevna Koryachkina Ekaterina Nikolaevna Kholodova Vladimir Petrovich Koryachkin |
| author_sort | Svetlana Yakovlevna Koryachkina |
| collection | DOAJ |
| description | It was set up that the use of fine fruit and vegetable powders in the technology of long biscuits leads to improved rheological characteristics of a protracted test, organoleptic and physico-chemical parameters of finished products. The optimal dosage of the compositions of vegetable and fruit powders in the formulation of long biscuits was determined. |
| format | Article |
| id | doaj-art-2b2f1f19d87e4c1a9ab01a227c3e2e35 |
| institution | Kabale University |
| issn | 2307-910X |
| language | Russian |
| publishDate | 2022-10-01 |
| publisher | North-Caucasus Federal University |
| record_format | Article |
| series | Современная наука и инновации |
| spelling | doaj-art-2b2f1f19d87e4c1a9ab01a227c3e2e352025-08-20T03:42:19ZrusNorth-Caucasus Federal UniversityСовременная наука и инновации2307-910X2022-10-0103121127975A STUDY OF THE INFLUENCE OF THE COMPOSITION OF FINE VEGETABLE AND FRUIT POWDERS ON THE QUALITY OF LONG BISCUITSSvetlana Yakovlevna Koryachkina0Ekaterina Nikolaevna Kholodova1Vladimir Petrovich Koryachkin2Orel state University named by I. S. TurgenevNorth-Caucasus Federal UniversityOrel state University named by I.S. TurgenevIt was set up that the use of fine fruit and vegetable powders in the technology of long biscuits leads to improved rheological characteristics of a protracted test, organoleptic and physico-chemical parameters of finished products. The optimal dosage of the compositions of vegetable and fruit powders in the formulation of long biscuits was determined.https://msi.elpub.ru/jour/article/view/976порошки растительного происхождениязатяжное тестозатяжное печеньеpowders of vegetable originlingering doughlong biscuit |
| spellingShingle | Svetlana Yakovlevna Koryachkina Ekaterina Nikolaevna Kholodova Vladimir Petrovich Koryachkin A STUDY OF THE INFLUENCE OF THE COMPOSITION OF FINE VEGETABLE AND FRUIT POWDERS ON THE QUALITY OF LONG BISCUITS Современная наука и инновации порошки растительного происхождения затяжное тесто затяжное печенье powders of vegetable origin lingering dough long biscuit |
| title | A STUDY OF THE INFLUENCE OF THE COMPOSITION OF FINE VEGETABLE AND FRUIT POWDERS ON THE QUALITY OF LONG BISCUITS |
| title_full | A STUDY OF THE INFLUENCE OF THE COMPOSITION OF FINE VEGETABLE AND FRUIT POWDERS ON THE QUALITY OF LONG BISCUITS |
| title_fullStr | A STUDY OF THE INFLUENCE OF THE COMPOSITION OF FINE VEGETABLE AND FRUIT POWDERS ON THE QUALITY OF LONG BISCUITS |
| title_full_unstemmed | A STUDY OF THE INFLUENCE OF THE COMPOSITION OF FINE VEGETABLE AND FRUIT POWDERS ON THE QUALITY OF LONG BISCUITS |
| title_short | A STUDY OF THE INFLUENCE OF THE COMPOSITION OF FINE VEGETABLE AND FRUIT POWDERS ON THE QUALITY OF LONG BISCUITS |
| title_sort | study of the influence of the composition of fine vegetable and fruit powders on the quality of long biscuits |
| topic | порошки растительного происхождения затяжное тесто затяжное печенье powders of vegetable origin lingering dough long biscuit |
| url | https://msi.elpub.ru/jour/article/view/976 |
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