Primena sojinog brašna i koncentrata u proizvodnji čajnog peciva - osvrt na dugogodišnju saradnju sa fabrikom „Sojaprotein” iz Bečeja / Application of soya flours and concentrates in the production of cookies - a review of the long-standing cooperation wi
2019
Petrović, Jovana | Pajin, Biljana | Lončarević, Ivana (https://orcid.org/0000-0001-5028-8514) | Nikolovski, Zoran
Over the past years, a group of researchers with the Faculty of Technology Novi Sad has made significant cooperation with colleagues employed in various oil 226 processing factories. Common aims have yielded valuable results both in scientific publications and in industrial organizations, in the form of improvement of production processes, improvement of product characteristics, and production of new products. In this paper, an overview of the research conducted during the long-term cooperation with the factory „Sojaprotein” from Bečej is given. The research is related to the possibility of including different types of soybean flour in the production of cookies, which are a very popular product consumed all over the world, acceptable among all age groups, long shelf life, good taste and relatively low price, and is considered as a good basis for enrichment with fibers, proteins and other components that are otherwise less represented in the people diet. As a result of this collaboration, a new product with increased protein content and sensory characteristics that are acceptable to consumers was obtained.
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