Prospects for using powders from pumpkin pulp and rose hips in bakery products

Research to study the influence of pumpkin and rosehip powders obtained by infrared drying on sensory characteristics, nutritional value and cost of raw materials for bakery products made from premium grade wheat flour has been carried out at the Department of Technology and Organization of Food Pro...

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Bibliographic Details

Published in:	Vestnik MGTU
Main Authors:	Sapozhnikov A. N., Kopylova A. V., Obrikov D. A.
Format:	Article
Language:	Russian
Published:	Murmansk State Technical University 2024-06-01
Subjects:	bakery bakery products plant raw materials rosehip powder pumpkin powder infrared drying хлебопечение хлебобулочные изделия растительное сырье порошок из шиповника порошок из тыквы инфракрасная сушка
Online Access:	https://vestnik.mstu.edu.ru/show-eng.shtml?art=2225