Study of properties of wheat germins and meals and their use in the production of dietary hardtacks
Pavlo Pyvovarov, Tetiana Cheremskaya, Maryna Kolesnikova, Svitlana Iurchenko, Svitlana Andrieieva Object of research: technology of production of dietetic hardtacks using germs and meal of wheat germ, by defatting them. Investigated problem: the process of defatting wheat germ meal not only reduces the total amount of lipids, but also contributes to a change in the ratio […]
RESEARCH OF CONSUMER PROPERTIES OF DEVELOPED BISCUITS BASED ON ORGANIC RAW MATERIALS
Alina Tkachenko, Ivan Syrokhman, Tetyana Lozova, Nataliya Ofilenko, Elena Goryachova, Yevgenia Hmelnitska, Inna Shurduk The article discusses the recipes of new biscuits based on organic raw materials, as well as the results of the study of their quality and safety indicators. The aim of this research is studying the consumer properties of biscuits, developed on […]