Development of the custard recipe using confectionery semifinished product with banana powder

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Ескіз

Дата

2017

ORCID

DOI

Науковий ступінь

Рівень дисертації

Шифр та назва спеціальності

Рада захисту

Установа захисту

Науковий керівник

Члени комітету

Видавець

Анотація

Expansion of the range of confectionery production of restaurant business institutions, increase in their nutrition value is an urgent task of scientists. As shows the analysis of modern publications, confectionery research today, enhance their parameters of engineering procedures, enrich with berry, fruit, vegetable purees, powders, extracts. Among a wide range of food products, flour confectionery products with finishing semi-finished products are the most energy intensive. In this regard, after analyzing modern research in the field of finishing semi-finished products, we came to the conclusion about the creation of a universal confectionary semi-finished product with banana powder, which will significantly reduce the time of the manufacturing process and will have an increased nutritional and taste value. The received confectionery semifinished product can be used as a stuffing, finishing material, glaze, etc. Therefore determination of a mass fraction of a confectionery semifinished product with banana powder in technology of custard was the purpose of our research.

Опис

Ключові слова

custard, banana powder, recipe, confectionery semifinished, заварний крем, порошок з банану, рецептура, кондитерский напівфабрикат, заварной крем, порошок с банана, кондитерский полуфабрикат, кафедра експертизи харчових продуктів, кафедра технології ресторанної і аюрведичної продукції

Бібліографічний опис

Development of the custard recipe using confectionery semifinished product with banana powder / M. V. Ianchyk, O. V. Niemirich, D. D. Khargeliia, O. P. Yanchyk / Якість і безпека харчових продуктів : тези доп. ІIІ міжнар. наук.-практ. конф., 16-17 листопада 2017 р. – К. : НУХТ, 2017. – C. 219-220.