Development of flour-based culinary products for school nutrition
Keyword(s):
Flour-based culinary products are in demand by various consumer groups. These products occupy a special place in the nutrition of schoolchildren. The article discusses the main components and features of the influence of rice flour on confectionery products with high nutritional value. The influence of rice flour on the formation of the quality of flour-based semi-finished products with its use is revealed. The compositions of ingredients, preserving the traditional shape and taste of flour-based products, are selected. The recipes are developed, and the competitiveness of the developed flour-based products from rice flour is evaluated. Organoleptic and physico-chemical indicators of the developed products were studied.
Keyword(s):
Keyword(s):
Rationale for the use of enriching additives from vegetable raw materials in the production of pasta
2019 ◽
Vol 81
(3)
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pp. 111-117
Keyword(s):
Low Cost
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Keyword(s):
2018 ◽
Vol 80
(2)
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pp. 165-174
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