Production of flour confectionery products with seaweed as a baa
Abstract
In the course of the experiment, natural biologically active substances were selected to enrich the buttery biscuits. Optimum dosages of additives - oatmeal flour and sugary laminaria powder, providing a physiological effect are determined. The paper presents the results of the investigation of the influence of laminaria powder on the structural and mechanical properties of the dough, as well as the quality characteristics of finished products.
About the Authors
N. V. Sokol
FSBEI HE “Kuban State Agrarian University named after I.T. Trubilin”
Russian Federation
Russian Federation
E. A. Shepelenko
FSBEI HE “Kuban State Agrarian University named after I.T. Trubilin”
Russian Federation
Russian Federation
References
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3. Бобренева И. В. Функциональные продукты питания: учебник. СПб.: Интермедия, 2012. 112 с.
4. Велиния. Ламинария пища или лекарство [Электронный ресурс]. Режим доступа: http://www.alganika.ru/artickle_apteka.htm/
Review
For citations:
Sokol N.V., Shepelenko E.A. Production of flour confectionery products with seaweed as a baa. New Technologies. 2017;(1):53-58. (In Russ.)
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