СОВЕРШЕНСТВОВАНИЕ ТЕХНОЛОГИИ ХЛЕБОБУЛОЧНЫХ ИЗДЕЛИЙ НА ОСНОВЕ ТРИТИКАЛЕВОЙ МУКИ С ИСПОЛЬЗОВАНИЕМ ПРЯНО-АРОМАТИЧЕСКИХ ДОБАВОК

Perfection of technology of bakery products on a basis triticale torments with use of aromatic additives

Asmaeva ZI. ^a

E.P. Dyachenk ^a

Skakunov АЕ. ^a

Varelas AM. ^a

Affiliation

a ГОУ ВПО «Кубанский государственный технологический университет»

Copyright ©Asmaeva 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

Possibility of use of products СО2-extraction of seeds of aromatic plants is investigated at preparation of bakery products from triticale torments. Positive influence СО2-shrots and СО2-extracts seeds of parsley, fennel, a celery and a coriander on baking properties triticale torments is shown, structure properties of the dough and quality of finished goods, thus bread gets pleasant taste and the aroma inherent in the certain aromatic additive.

Keywords

Тriticale, СО-shrots, СО-extracts, quality of bread, food value

REFERENCES

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