RESEARCH OF THE WAY OF USING CHIA SEEDS IN BAKERY PRODUCTION
Flour confectionery products (FCP), high-calorie foods rich in carbohydrates and defective proteins, poorly assimilated by the human body. The prospect of using plant materials as functional ingredients that reduce energy and enhance the nutritional value of finished products is one of the most urge...
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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/643 |
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| author | Elena Alekseevna Eliseyeva Anna Viktorovna Borisova |
| author_facet | Elena Alekseevna Eliseyeva Anna Viktorovna Borisova |
| author_sort | Elena Alekseevna Eliseyeva |
| collection | DOAJ |
| description | Flour confectionery products (FCP), high-calorie foods rich in carbohydrates and defective proteins, poorly assimilated by the human body. The prospect of using plant materials as functional ingredients that reduce energy and enhance the nutritional value of finished products is one of the most urgent areas of food growth. The aim of the study is to study the effect ofchia seeds on the organoleptic and physico-chemical indicators of the quality of flour confectionery products and the choice of the optimal way to use chia seeds in the production of such products. |
| format | Article |
| id | doaj-art-2f9fde7a21ce4c7397b16a6cdd4498b4 |
| 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-2f9fde7a21ce4c7397b16a6cdd4498b42025-08-20T03:42:19ZrusNorth-Caucasus Federal UniversityСовременная наука и инновации2307-910X2022-10-010410210710.33236/2307-910Х-2018-4-24-102-107642RESEARCH OF THE WAY OF USING CHIA SEEDS IN BAKERY PRODUCTIONElena Alekseevna Eliseyeva0Anna Viktorovna Borisova1Samara State Technical UniversitySamara State Technical UniversityFlour confectionery products (FCP), high-calorie foods rich in carbohydrates and defective proteins, poorly assimilated by the human body. The prospect of using plant materials as functional ingredients that reduce energy and enhance the nutritional value of finished products is one of the most urgent areas of food growth. The aim of the study is to study the effect ofchia seeds on the organoleptic and physico-chemical indicators of the quality of flour confectionery products and the choice of the optimal way to use chia seeds in the production of such products.https://msi.elpub.ru/jour/article/view/643мучные кондитерские изделиякексысемена чиафункциональные ингредиентыметоды исследования мучных кондитерских изделийbakery productscakechia seedsfunctional ingredientsresearch methods of bakery products |
| spellingShingle | Elena Alekseevna Eliseyeva Anna Viktorovna Borisova RESEARCH OF THE WAY OF USING CHIA SEEDS IN BAKERY PRODUCTION Современная наука и инновации мучные кондитерские изделия кексы семена чиа функциональные ингредиенты методы исследования мучных кондитерских изделий bakery products cake chia seeds functional ingredients research methods of bakery products |
| title | RESEARCH OF THE WAY OF USING CHIA SEEDS IN BAKERY PRODUCTION |
| title_full | RESEARCH OF THE WAY OF USING CHIA SEEDS IN BAKERY PRODUCTION |
| title_fullStr | RESEARCH OF THE WAY OF USING CHIA SEEDS IN BAKERY PRODUCTION |
| title_full_unstemmed | RESEARCH OF THE WAY OF USING CHIA SEEDS IN BAKERY PRODUCTION |
| title_short | RESEARCH OF THE WAY OF USING CHIA SEEDS IN BAKERY PRODUCTION |
| title_sort | research of the way of using chia seeds in bakery production |
| topic | мучные кондитерские изделия кексы семена чиа функциональные ингредиенты методы исследования мучных кондитерских изделий bakery products cake chia seeds functional ingredients research methods of bakery products |
| url | https://msi.elpub.ru/jour/article/view/643 |
| work_keys_str_mv | AT elenaalekseevnaeliseyeva researchofthewayofusingchiaseedsinbakeryproduction AT annaviktorovnaborisova researchofthewayofusingchiaseedsinbakeryproduction |