| id: | 30240 |
|---|---|
| Title: | Innovative approach to the production of craft bread: A combination of tradition and innovation |
| Authors: | Semko T., Paska M., Ivanishcheva O., Kryzhak L., Pahomska O., Ternova A., Vasylyshyna O., Hyrych S. |
| Keywords: | rye-wheat bread, sprouted wheat grain, hop starter, pumpkin puree, milk thistle, dietary supplements |
| Date of publication: | 2025-01-06 11:55:48 |
| Last changes: | 2025-01-06 11:55:48 |
| Year of publication: | 2024 |
| Summary: | These studies aim to scientifically justify and develop the latest technologies for bread incorporating sprouted wheat grain, hop sourdough, pumpkin puree, milk thistle, and fermented wort concentrate, which increase nutritional value. This article investigated the physicochemical and technological properties of dietary supplements and plant raw materials, scientifically substantiated the rational concentration and parameters of the technological process for the production of functional bakery products with their use, and studied the organoleptic, physicochemical properties, and nutritional value of the developed bakery products. |
| URI: | http://ir.vtei.edu.ua/card.php?id=30240 |
| Publication type: | Стаття Scopus |
| Publication: | Potravinarstvo Slovak Journal of Food Sciences. 2024. Vol. 18. Р. 792-806. DOI: https://doi.org/10.5219/1964 |
| In the collections: | Публікація у Scopus/ Публікації в наукометричних базах даних/ Видання інших установ/ |
| Published by: | Адміністратор |
| File : 30240.pdf Size : 8100524 byte Format : Adobe PDF Access : For all | |
|
| |