Production of extruded crackers with increased protein value
2001
Medvedev, G.M. | Rakhimov, S.B. (Moscow State University of Food Production, Moskow (Russian Federation))
Production of dry breakfast food characterized with tender, crispy, foamy structure, as well as the production of semiproducts for their production is more applied in Russia and other countries. Basic raw material for production of semiproducts and expanded cracker type breakfast food are plant materials with high starch content. Raw material compositions and temperature regimes for production of crackers on potato starch grinded rye wheat bread basis enriched with wheat germ flakes with shares of 25, i.e. 10% and corn gluten with share of 20% were developed with the aim to increase nutritive value of extruded crackers.
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