THE TECHNOLOGY OF FLOUR CULINARY HALF-FINISHED PRODUCTS WITH DIETARY ADDITIVES
UDC 664.66
KRAVCHENKO M.,
doctor of technical sciences, associate professor,
KyivNational Universityof Trade and Economics
DEMICHKOVSKA M.,
postgraduate,
KyivNational Universityof Trade and Economics
THE TECHNOLOGY OF FLOUR CULINARY HALF-FINISHED PRODUCTS WITH DIETARY ADDITIVES
The article offers the technology and research of quality of new kinds of flour culinary products (varenik) with protein and fat additive ECO “Super” and the products of processing of seaweeds carrageenan and cystoseira. The new type of half-finished product is characterized with high content of Se, J and other macro- and microelements and dietary fibers, which allows anticipating their antiradiation activity and expanding the assortment of functional flour culinary products.
THE TECHNOLOGY OF FLOUR CULINARY HALF-FINISHED PRODUCTS WITH DIETARY ADDITIVES
KRAVCHENKO M.,
doctor of technical sciences, associate professor,
KyivNational Universityof Trade and Economics
DEMICHKOVSKA M.,
postgraduate,
KyivNational Universityof Trade and Economics
THE TECHNOLOGY OF FLOUR CULINARY HALF-FINISHED PRODUCTS WITH DIETARY ADDITIVES
The article offers the technology and research of quality of new kinds of flour culinary products (varenik) with protein and fat additive ECO “Super” and the products of processing of seaweeds carrageenan and cystoseira. The new type of half-finished product is characterized with high content of Se, J and other macro- and microelements and dietary fibers, which allows anticipating their antiradiation activity and expanding the assortment of functional flour culinary products.
THE TECHNOLOGY OF FLOUR CULINARY HALF-FINISHED PRODUCTS WITH DIETARY ADDITIVES