USE OF SECONDARY RAW MATERIAL OF ANIMAL PRODUCTS IN THE TECHNOLOGY OF PRODUCTION OF BAKERY PRODUCTS BASED ON WHEAT-AMARANTH MIXTURE
Amaranth refers to promising raw ingredients, enriching bakery products. In this work we deal with such kind of seeds as "Polet". It is one of Saratov selection. Curd whey is well known not only as a good enricher, but also as an effective bread improver. The comparative analysis of the ef...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2019-06-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201902&vol=2&aid=4923 |
| Summary: | Amaranth refers to promising raw ingredients, enriching bakery products. In this work we deal with such kind of seeds as "Polet". It is one of Saratov selection. Curd whey is well known not only as a good enricher, but also as an effective bread improver. The comparative analysis of the effect of secondary raw materials of livestock products (whey from cow and goat milk) on the quality of wheat-amaranth bakery products was made. The results of the research made us think that it is better to use goat's milk whey in the technology of bakery products from wheat-amaranth flour to give them functional properties. |
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| ISSN: | 1582-540X 1582-540X |