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Applicationefficiency of new rawmaterials in theproduction of flourconfectioneryproducts withincreasednutritional… :доклад, тезисыдоклада Yanova M.A.Sharopatova A.V.Roslyakov Yu F2020 год

Application efficiency of new raw materials in the production of flour confectionery products with increased nutritional value : доклад, тезисы доклада
доклад, тезисы доклада, статья из сборника материалов конференций

Дополнительные ссылки: eLibrary · Источник статьи
База данных: Каталог библиотеки СФУ
Библиографическое описание: Application efficiency of new raw materials in the production of flour confectionery products with increased nutritional value : доклад, тезисы доклада / M. A. Yanova, A. V. Sharopatova, Y. F. Roslyakov, V. B. Dzobelova ; III International Scientific Conference: AGRITECH-III-2020: Agribusiness, Environmental Engineering and Biotechnologies (2020 ; 18.06 - 20.06 ; Volgograd, Krasnoyarsk). - [S. l. : s. n.], 2020. - Текст : непосредственный // IOP Conference Series: Earth and Environmental Science : III International Scientific Conference: AGRITECH-III-2020: Agribusiness, Environmental Engineering and Biotechnologies / Krasnoyarsk Science and Technology City Hall of the Russian Union of Scientific and Engineering Associations : Institute of Physics and IOP Publishing Limited, 2020. - 548. - P. 82091. - DOI 10.1088/1755-1315/548/8/082091.
Аннотация: The article deals with the issues of efficiency in the production of flour confectionery products with increased nutritional value due to the introduction of developed technologies for the production of high-protein flour from wheat grain. A comparison for the norms of quality indicators for three-grade grinding flour and the high-protein fractions isolated from them is made. It was found that the isolation of a high-protein fraction at optimal technological parameters had virtually no effect on the main quality indicators of the main product. Calculations for the production efficiency of flour confectionery products (gingerbread) showed that the profit from the sale of 1 ton of finished developed products is higher than in the production of traditional gingerbread, the profitability of new products was 22.3 %. Adding high-protein flour to the gingerbread recipe increases the nutritional value of the finished product, increases the amount of proteins and B vitamins.
Год издания: 2020
Авторы: Yanova M.A. , Sharopatova A.V. , Roslyakov Yu F , Dzobelova V.B. , Krasnoyarsk Science and Technology City Hall of the Russian Union of Scientific and Engineering Associations
Издательство: Institute of Physics and IOP Publishing Limited
Источник: IOP Conference Series: Earth and Environmental Science
Выпуск: 548
Номера страниц: 82091
Держатель оригинала документа: Krasnoyarsk State Agrarian University, Kuban State Technological University, North Ossetian State University named after Kosta Levanovich Khetagurov
Количество экземпляров:
Твёрдая копия издания отсутствует в фонде библиотеки

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