Modeling of recipes of special purpose bakery products

Nurudin KIDIRALİYEV

In this article the results of calculations of experimental-statistical methods are given, using the optimized contents of components in "Puff buns" and "Grain bars" recipes. The proposed products are balanced in the content of nutrients (proteins, fats, carbohydrates), contain a wide range of vitamins and essential amino acids, which allows expanding the consumer food market and more efficiently using vegetable resources. In order to obtain the percentage ratio of the components in the flour products composition, the complete factor experiment - a central compositional rotatable planning expe ...Daha fazlası

Konferans Bildirisi 2020 Turizm Fakültesi BIO Web of Conferences27 109 Görüntülenme

Study of rheological properties of cakedough from a mixture of wheat and amaranth flour

Nurudin KIDIRALİYEV

The paper presents the study of rheological properties of cake dough from composite mixture of wheat and amaranth flour using Mixolab, Alveolab of CHOPIN company (France). It presents the basic parameters of rheological profile of wheat flour of the first grade “Alia” (Tokmak) and composite wheat and amaranth flour, points of index: index of water absorption, index of stability to mixing, index of gluten, index of viscidity, stability of starch oramylolytic index, index of retrogradations of starch.

Konferans Bildirisi 2020 Turizm Fakültesi BIO Web of Conferences17 83 Görüntülenme

Detaylı Arama

Filtreler

Koleksiyon [1]

Araştırmacılar [1]

BM Sürdürülebilir Kalkınma [4]

Fakültesi / Enstitütü [1]

Yayın Türü [1]

Yayımlanma Yılı [1]

Dil [1]

Kaynak [1]

Veri Tabanları [3]

İndex Türü [2]

Yayıncı [1]

Bölümü [1]

Ulusal/Uluslararası [1]

Modeling of recipes of special purpose bakery products

Nurudin KIDIRALİYEV

Study of rheological properties of cakedough from a mixture of wheat and amaranth flour

Nurudin KIDIRALİYEV