Использование шрота из семян тыквы в хлебопечении

Use of shrot from seeds of a pumpkin in bread baking

Vershinina OL. ^a

Affiliation

a Kuban State Technological University

Copyright ©Vershinina 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

The opportunity of shrot use from seeds of a pumpkin is investigated by manufacture of bakery products of the raised food and biological value. Experimental data are presented in the form of the table and the diagram. Influence шрота from seeds of a pumpkin on baking properties of wheat flour and quality of finished goods is established. The technology of preparation of the wheaten test with use шрота from seeds of a pumpkin is fulfilled, the optimum dosage and an optimum way of its entering are established, and also influence шрота from seeds of a pumpkin on food value of bread is investigated.

Keywords

Simeon of a pumpkin, shrot, a chemical compound, technology, bakery products, quality, food value

REFERENCES

Щербаков В.Г. Биохимия и товароведение масличного сырья. - М.: Пищевая промышленность, 1969. - 456 с.
Бахчевые культуры - арбузы, кабачки, тыква в консервной промышленности [Текст] / З.А. Троян, Л.В. Лычкина, Н.Н. Корастилева, Н.В. Юрченко // Пищевая промышленность. - 1998. - № 5. - С. 22-23.
Белик В.Ф. Бахчевые культуры. 2-е изд., перераб. и доп. [Текст]. - М.: Колос, 1975. - 271 с.
Гиш А.А. Комплексная технология переработки бахчевых культур [Текст] / А.А. Гиш, Г.И. Касьянов - Краснодар: КНИИХП, 1999. - 64 с.
Пучкова Л.И. Лабораторный практикум по технологии хлебопекарного производства. - 4-е изд., перераб. и доп. - СПб.: ГИОРД, 2004. - 264 с.
Скуратовская О.Д. Контроль качества продукции физико-химическими методами. 1. Хлебобулочные изделия. - М.: ДеЛи, 2000. - 100 с.

How to quote?

About journal