PROSPECTS OF USING SPINACH IN PRODUCTION TECHNOLOGY OF CHAPATTI OF WHOLEGRAIN FLOUR
Tatiana Belemets, Irina Radzievskaya , Nataliia Yushchenko, Uliana Kuzmyk It is urgent to enrich floury products with vegetable magnesium sources. One of such plants is garden spinach – one-year plant, a representative of Spinacia genus. For this aim, there were studied functional-technological properties of wholegrain flour for substantiating preparation in the chapatti technology. Research […]
FERMENTATION OF MULTIGRAIN DOUGH – AN APPROACH TO REDUCE GLYCEMIC INDEX FOR HEALTHY BREAD
Sunita Singh, Shruti Sethi, Sangeeta Gupta, Charanjit Kaur, Ed Wood The use of sourdough as the starter culture for bread making is one of the oldest processes in food fermentation and is very much prevalent in being used for the manufacture of various multigrain breads. The fermentation process of breads from mixed flours is one […]
INFLUENCE OF ACTIVATED CARBON ON PHYSICAL AND CHEMICAL INDICATORS OF CHEDDAR CHEESE
Marina Samilyk, Anna Helikh, Natalia Bolgova, Iryna Yaremenko The aim of this research is to substantiate the possibility of using crushed activated carbon (hereinafter referred to as activated carbon) as a food additive in the production of Cheddar cheese in order to expand the range of this type of cheese on the market. The studied […]