Dietary bakery products in the ration for older people
Автор: Bilyk O.A., Drobot V.I., Grischenko A.N., Bondar V.I.
Журнал: Теория и практика современной науки @modern-j
Рубрика: Основной раздел
Статья в выпуске: 6 (24), 2017 года.
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The article considers the expediency of developing dough composition for dietary bakery products for elderly people. Formulation compositions of protein-wheat and protein-bran bread are characterized, technological parameters and quality of finished products are investigated. The expediency of using dry wheat gluten is proved.
Dietary bakery products, dry wheat gluten, soy flour, buckwheat flour, dough composition, oatmeal
Короткий адрес: https://sciup.org/140271809
IDR: 140271809
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