ИСПОЛЬЗОВАНИЕ ПРОДУКТОВ ПЧЕЛОВОДСТВА ДЛЯ ПОВЫШЕНИЯ ПИЩЕВОЙ ЦЕННОСТИ ТОРТОВ И ПИРОЖНЫХ

THE USE OF BEE-KEEPING PRODUCTS FOR IMPROVING THE FOOD VALUE OF CAKES AND PASTRIES

Locmanov A. S. ^a

Nazimova G. I. ^a

Aleksandr S. Romanov ^a

Affiliation

a ГОУ ВПО «Кемеровский технологический институт пищевой промышленности»

Copyright ©Locmanov et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

Functional properties of pollen have been studied. A comparative estimation of the ways pollen is introduced into the dough at different stages of pastry making has been done. The chemical composition and energy value of pastry made with pollen have been established. Optimal doses and ways of pollen introduction into the dough have been determined.

Keywords

Semi-finished baked product, pastry, pollen, food value

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