THE AN ELABORATE ASSORTMENT OF BISCUIT SEMI-FINISHED PRODUCTS WITH A HIGH CONTENT OF DIETARY FIBER
Abstract
In the article devotes to the possibility of production of biscuit semi-finished products by using Jerusalem artichoke flour and fiber wheat that will enrich the biscuits dietary fiber, to improve performance and optimize the technological process.
About the Authors
Julia Evgenievna Dmitrieva
Siberian Federal University
Russian Federation
Russian Federation
Larisa Georgievna Ermosh
Siberian Federal University
Russian Federation
Russian Federation
References
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3. Orobinskaya V. N., Pisarenko O. N., Kholodova E. N. he Dietary Fibers Scorzonera Hispanica L. as an Ingredient for the Production of New Foodstufs // International Journal of Advanced Biotechnology and Research. Vol. 7, Issue. 4, 2016. PP. 1705-1711.
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Review
For citations:
Dmitrieva J.E., Ermosh L.G. THE AN ELABORATE ASSORTMENT OF BISCUIT SEMI-FINISHED PRODUCTS WITH A HIGH CONTENT OF DIETARY FIBER. Modern Science and Innovations. 2016;(4):199-202. (In Russ.)
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