Methods for increasing food value of flour confectionery goods
Автор: Tengelbayeva A. A., Toktamysova A. B., Muldabekova B. Zh., Iskakova G. K., Yakiyayeva M. A.
Журнал: Вестник Алматинского технологического университета @vestnik-atu
Рубрика: Техника и технологии
Статья в выпуске: 2 (127), 2020 года.
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The article examined the use of composite flour in the production of flour confectionery. With the addition of flour of composite mixtures to sugar cookies, protein content increases on average by 4.5%, fat by 17.2%, calcium by 13%, magnesium by 40.4%, and the amount of carbohydrates decreases by 4.33% and energy 24 kcal value compared to control. Due to the essential amino acids, vitamins, microelements and other useful substances contained in chickpea and oats, the sugar cookies obtained from composite mixtures can be recommended for therapeutic and preventive nutrition, which will expand the range of functional confectionery products.
Flour, mixture, confectionery, sugar cookies, food value
Короткий адрес: https://sciup.org/140250882
IDR: 140250882
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