S. W. Borisova, Z. Mingaleeva, N. U. Muhammatchina, O. V. Starovoitova, G. S. Sagdeeva
{"title":"Use of plant raw materials in the technology of flour confectionery products","authors":"S. W. Borisova, Z. Mingaleeva, N. U. Muhammatchina, O. V. Starovoitova, G. S. Sagdeeva","doi":"10.32462/0235-2508-2022-31-10-40-43","DOIUrl":null,"url":null,"abstract":"The article presents the results of using coconut sugar and coconut oil in the recipe for making cupcakes. The organoleptic and physico-chemical parameters (humidity, acidity, wetness, specific volume and density) of finished products prepared using coconut sugar and coconut oil were studied. The consumer properties of cupcakes during storage are determined.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"81 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Khleboproducty","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.32462/0235-2508-2022-31-10-40-43","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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Abstract
The article presents the results of using coconut sugar and coconut oil in the recipe for making cupcakes. The organoleptic and physico-chemical parameters (humidity, acidity, wetness, specific volume and density) of finished products prepared using coconut sugar and coconut oil were studied. The consumer properties of cupcakes during storage are determined.
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