The use of celery stalks powder of infrared drying in bakery products
Celery stalks are a source of useful nutritional substances. However, their shelf-life is short, so processing them into the powder of infrared (IR) drying is the optimal way to keep their useful properties. Using celery stalks in powder form can prolongate their shelf-life and introduce them into b...
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EDP Sciences
2021-01-01
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doaj-1682050cd4214021892f71911e93e9902021-08-02T08:02:08ZengEDP SciencesE3S Web of Conferences2267-12422021-01-012960700810.1051/e3sconf/202129607008e3sconf_esmgt2021_07008The use of celery stalks powder of infrared drying in bakery productsKopylova Anastasiia V.Motovilov Oleg K.0Sapozhnikov Aleksandr N.1Levin Timofey A.2Rybakolnikova Inna Y.3Siberian Research and Technological Institute of Agricultural Production Processing, Siberian Federal Scientific Centre of Agro-BioTechnologies of the RASNovosibirsk State Technical UniversityNovosibirsk State Technical UniversityNovosibirsk State Technical UniversityCelery stalks are a source of useful nutritional substances. However, their shelf-life is short, so processing them into the powder of infrared (IR) drying is the optimal way to keep their useful properties. Using celery stalks in powder form can prolongate their shelf-life and introduce them into bakery products formulations. Thus, bakery products range will expand, what contributes to the aims of bakery enterprises sustainable development. The paper shows the research results in the development of new bakery production using celery stalks powder of IR-drying. The experiments showed that the celery stalks powder slightly changes carrying out the technological process, and the bakery product has got high sensory characteristics and nutritional value. So, the developed technology can be implemented practically.https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/72/e3sconf_esmgt2021_07008.pdf |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Kopylova Anastasiia V. Motovilov Oleg K. Sapozhnikov Aleksandr N. Levin Timofey A. Rybakolnikova Inna Y. |
spellingShingle |
Kopylova Anastasiia V. Motovilov Oleg K. Sapozhnikov Aleksandr N. Levin Timofey A. Rybakolnikova Inna Y. The use of celery stalks powder of infrared drying in bakery products E3S Web of Conferences |
author_facet |
Kopylova Anastasiia V. Motovilov Oleg K. Sapozhnikov Aleksandr N. Levin Timofey A. Rybakolnikova Inna Y. |
author_sort |
Kopylova Anastasiia V. |
title |
The use of celery stalks powder of infrared drying in bakery products |
title_short |
The use of celery stalks powder of infrared drying in bakery products |
title_full |
The use of celery stalks powder of infrared drying in bakery products |
title_fullStr |
The use of celery stalks powder of infrared drying in bakery products |
title_full_unstemmed |
The use of celery stalks powder of infrared drying in bakery products |
title_sort |
use of celery stalks powder of infrared drying in bakery products |
publisher |
EDP Sciences |
series |
E3S Web of Conferences |
issn |
2267-1242 |
publishDate |
2021-01-01 |
description |
Celery stalks are a source of useful nutritional substances. However, their shelf-life is short, so processing them into the powder of infrared (IR) drying is the optimal way to keep their useful properties. Using celery stalks in powder form can prolongate their shelf-life and introduce them into bakery products formulations. Thus, bakery products range will expand, what contributes to the aims of bakery enterprises sustainable development. The paper shows the research results in the development of new bakery production using celery stalks powder of IR-drying. The experiments showed that the celery stalks powder slightly changes carrying out the technological process, and the bakery product has got high sensory characteristics and nutritional value. So, the developed technology can be implemented practically. |
url |
https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/72/e3sconf_esmgt2021_07008.pdf |
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