EFFECT OF A CHAMOMILE AND PEPPERMINT POWDERS MIXTURE ON THE QUALITY INDICATORS OF THE RYE-WHEAT BREAD
The problem of the quality of bakery products shows that wheat flour does not meet modern requirements in some indicators, which affects the degree of expression of consumer characteristics, the content and bioavailability of biologically valuable substances, shortening the stability of physico-chem...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2022-08-01
|
| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/312 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849692485187534848 |
|---|---|
| author | I. M. Rusina I. M. Kalesnik I. P. Liabetskaya |
| author_facet | I. M. Rusina I. M. Kalesnik I. P. Liabetskaya |
| author_sort | I. M. Rusina |
| collection | DOAJ |
| description | The problem of the quality of bakery products shows that wheat flour does not meet modern requirements in some indicators, which affects the degree of expression of consumer characteristics, the content and bioavailability of biologically valuable substances, shortening the stability of physico-chemical and microbiological indicators of finished products. The tasks of improving the quality of products and the introduction of accelerated technologies in modern dynamic production conditions are solved by using various kinds of baking improvers that have a negative impact on human health. The use of medicinal and spicy-aromatic plants, their ability to synthesize and accumulate at the same time a large number of biologically active substances, is a popular and relevant phenomenon in the bakery industry. |
| format | Article |
| id | doaj-art-5eb4505af9bc4fb6b95fd55f5c676ddc |
| institution | DOAJ |
| issn | 2307-910X |
| language | Russian |
| publishDate | 2022-08-01 |
| publisher | North-Caucasus Federal University |
| record_format | Article |
| series | Современная наука и инновации |
| spelling | doaj-art-5eb4505af9bc4fb6b95fd55f5c676ddc2025-08-20T03:20:43ZrusNorth-Caucasus Federal UniversityСовременная наука и инновации2307-910X2022-08-010211912810.37493/2307-910X.2021.2.11311EFFECT OF A CHAMOMILE AND PEPPERMINT POWDERS MIXTURE ON THE QUALITY INDICATORS OF THE RYE-WHEAT BREADI. M. Rusina0I. M. Kalesnik1I. P. Liabetskaya2Grodno State Agrarian UniversityState University of GrodnoGrodno State Agrarian UniversityThe problem of the quality of bakery products shows that wheat flour does not meet modern requirements in some indicators, which affects the degree of expression of consumer characteristics, the content and bioavailability of biologically valuable substances, shortening the stability of physico-chemical and microbiological indicators of finished products. The tasks of improving the quality of products and the introduction of accelerated technologies in modern dynamic production conditions are solved by using various kinds of baking improvers that have a negative impact on human health. The use of medicinal and spicy-aromatic plants, their ability to synthesize and accumulate at the same time a large number of biologically active substances, is a popular and relevant phenomenon in the bakery industry.https://msi.elpub.ru/jour/article/view/312chamomile and peppermint powderscomposite mixturesrye-wheat breadfunctional food products |
| spellingShingle | I. M. Rusina I. M. Kalesnik I. P. Liabetskaya EFFECT OF A CHAMOMILE AND PEPPERMINT POWDERS MIXTURE ON THE QUALITY INDICATORS OF THE RYE-WHEAT BREAD Современная наука и инновации chamomile and peppermint powders composite mixtures rye-wheat bread functional food products |
| title | EFFECT OF A CHAMOMILE AND PEPPERMINT POWDERS MIXTURE ON THE QUALITY INDICATORS OF THE RYE-WHEAT BREAD |
| title_full | EFFECT OF A CHAMOMILE AND PEPPERMINT POWDERS MIXTURE ON THE QUALITY INDICATORS OF THE RYE-WHEAT BREAD |
| title_fullStr | EFFECT OF A CHAMOMILE AND PEPPERMINT POWDERS MIXTURE ON THE QUALITY INDICATORS OF THE RYE-WHEAT BREAD |
| title_full_unstemmed | EFFECT OF A CHAMOMILE AND PEPPERMINT POWDERS MIXTURE ON THE QUALITY INDICATORS OF THE RYE-WHEAT BREAD |
| title_short | EFFECT OF A CHAMOMILE AND PEPPERMINT POWDERS MIXTURE ON THE QUALITY INDICATORS OF THE RYE-WHEAT BREAD |
| title_sort | effect of a chamomile and peppermint powders mixture on the quality indicators of the rye wheat bread |
| topic | chamomile and peppermint powders composite mixtures rye-wheat bread functional food products |
| url | https://msi.elpub.ru/jour/article/view/312 |
| work_keys_str_mv | AT imrusina effectofachamomileandpeppermintpowdersmixtureonthequalityindicatorsoftheryewheatbread AT imkalesnik effectofachamomileandpeppermintpowdersmixtureonthequalityindicatorsoftheryewheatbread AT ipliabetskaya effectofachamomileandpeppermintpowdersmixtureonthequalityindicatorsoftheryewheatbread |