ИСПОЛЬЗОВАНИЕ АРАХИСОВОЙ МАССЫ ПРИ ПРОИЗВОДСТВЕ ХЛЕБОБУЛОЧНЫХ ИЗДЕЛИЙ ПОВЫШЕННОЙ ПИЩЕВОЙ ЦЕННОСТИ

Use of peanut weight by manufacture of bakery products of the raised food value

Vershinina OL. ^a

Mihajlov VA. ^b

Lobanova AV. ^a

Affiliation

a ГОУ ВПО «Кубанский государственный технологический университет»

b ОАО «Лабинский хлебозавод»

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 use of products of processing of seeds of a peanut is investigated by manufacture of bakery products of the raised food and biological value. Experimental data are presented in the form of tables. Influence of peanut weight (АМ), received of seeds of a peanut by a method cold экструзии on quality of finished goods is established. The technology of preparation of the wheaten test with use АМ is fulfilled, the optimum dosage and an optimum way of its entering are established, and also influence АМ on food value of bread is investigated.

Keywords

Simeon of a peanut, cold экструзия, peanut weight, technology, bakery products, quality, food value

REFERENCES

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Скуратовская О.Д. Контроль качества продукции физико-химическими методами. 1. Хлебобулочные изделия. - М.: ДеЛи, 2000. - 100 с.

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