USE OF COMBINED COMPOSITES OF NON-TRADITIONAL RAW MATERIALS OF PLANT ORIGIN IN THE PRODUCTION OF FUNCTIONAL BAKERY PRODUCTS

USE OF COMBINED COMPOSITES OF NON-TRADITIONAL RAW MATERIALS OF PLANT ORIGIN IN THE PRODUCTION OF FUNCTIONAL BAKERY PRODUCTS

The development of new types of food products using non-traditional plant raw materials rich in useful substances necessary for the human body is an important direction of the NTI of the Russian Federation "FoodNet".Bread and bakery products occupy a high share in the consumer basket of th...

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Bibliographic Details
Main Authors: I. Konovalova, V. N. Orobinskaya, E. Kholodova
Format: Article
Language:Russian
Published: North-Caucasus Federal University 2022-08-01
Series:Современная наука и инновации
Subjects:
non-traditional vegetable raw materials
functional food products
bakery products
milk thistle
jerusalem artichoke
inulin
cranberry leaf
turmeric longo
Online Access:https://msi.elpub.ru/jour/article/view/177
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