A. A. Krinitsyna, A. Kukina, J.R. Zobo, O. Suvorov
{"title":"用玉米粉和姜黄制作小麦面包的配方","authors":"A. A. Krinitsyna, A. Kukina, J.R. Zobo, O. Suvorov","doi":"10.32462/0235-2508-2021-30-7-46-49","DOIUrl":null,"url":null,"abstract":"The article discusses the development of bread recipes using corn and turmeric, describes the methods of preparation in production. The results of organoleptic and physicochemical indicators are given; the nutritional and energy value of the developed product is calculated. The possibilities of introducing the technology in the Congo are analyzed.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"69 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Development of a recipe for wheat bread with using corn flour and turmeric\",\"authors\":\"A. A. Krinitsyna, A. Kukina, J.R. Zobo, O. Suvorov\",\"doi\":\"10.32462/0235-2508-2021-30-7-46-49\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The article discusses the development of bread recipes using corn and turmeric, describes the methods of preparation in production. The results of organoleptic and physicochemical indicators are given; the nutritional and energy value of the developed product is calculated. The possibilities of introducing the technology in the Congo are analyzed.\",\"PeriodicalId\":17839,\"journal\":{\"name\":\"Khleboproducty\",\"volume\":\"69 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Khleboproducty\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.32462/0235-2508-2021-30-7-46-49\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Khleboproducty","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.32462/0235-2508-2021-30-7-46-49","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Development of a recipe for wheat bread with using corn flour and turmeric
The article discusses the development of bread recipes using corn and turmeric, describes the methods of preparation in production. The results of organoleptic and physicochemical indicators are given; the nutritional and energy value of the developed product is calculated. The possibilities of introducing the technology in the Congo are analyzed.
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