DIRECTIONS FOR IMPROVEMENT OF ENRICHED BAKERY PRODUCTS ASSORTMENT
Beletskaya, N.M. | Udalova, L.P. | Pashentseva, L.P.
the article presents the results of application of fruit and vegetable powders produced by the peasant farm IE L.G. Slavgorodskiy, for the production of enriched bakery products from wheat and a mixture of rye and wheat flour. Organoleptic evaluation for new types of bakery products was conducted by the profile method, by the results of which we made proposals for the use of fruit and vegetable powders.Show more [+] Less [-]