CAKE’S PRODUCTS OF SPECIAL PURPOSE FEATURE
2017
Shaltumaev, T.Sh. | Mogilny, M.P.
the health of the population depends on many factors, including nutrition, lifestyle, attitude to their own health. The leading factor for the primary prevention of most diseases is the food and the degree of its conformity with the physiological state of the organism. Manufacture of dietary products requires special technology, which determines the focus of their actions. Cakes represent a confectionary produced from a dough containing a flour, a large quantity of eggs or egg products, sugar and fat. They have a high energy value. However, in dietary nutrition cake products are missing. Development of specialized products were produced subject to the requirements of the current normative documentation and recommendations of the health authorities, as well as functional and technological properties of prescription ingredients. Developed range of cake’s products have high organoleptic characteristics, reduced in fat, carbohydrates, increased content of dietary fiber, reduced energy value compared to traditional cooking cupcakes. Important quality indicators of cake’s products diet is their technological evaluation, physico-chemical parameters and the current standard diet. Studies have shown the possibility of using the developed products in the diet and preventive nutrition.
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