Please use this identifier to cite or link to this item: http://dspace.nuft.edu.ua/jspui/handle/123456789/14661
Title: Butter biscuit with increased biological value
Authors: Obolkina, Vera
Skrypko, Anhelina
Yemelyanova, Nina
Kyianytsia, Svetlana
Keywords: butter biscuits
oatmeal
wheat flour
oat malt flour
здобне печиво
вівсяне борошно
борошно пшеничне
борошно з вівсяного солоду
сдобное печенье
овсяная мука
мука из овсяного солода
кафедра технології хлібопекарських і кондитерських виробів
Issue Date: 2014
Citation: Obolkyna, V. Butter biscuit with increased biological value / V. Obolkyna, A. Skrypko, N. Yemelyanova, S. Kyianytsia // Journal of food and packaging. Science, Technique and Technologies / National Academy of packing Bulgaria, University of Food Technologies Plovdiv, Bulgaria. – 2014. – № 3. – P. 98–101.
Abstract: Improving technology butter cookie with a high content of essential amino acids, macro- and micronutrients and other bioactive components. Adding malt flour contribute to the accumulation of maltose and glucose through hydrolysis of starch under the action of amylolytic enzymes, which can reduce the sugar content in pastry products.
URI: http://dspace.nuft.edu.ua/jspui/handle/123456789/14661
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