Prospects for use of new sources of dietary fibers in the technology of flour confectionery products

Prospects for use of new sources of dietary fibers in the technology of flour confectionery products

Blog Article

The rationale for enrichment of flour confectionery products with dietary fibers was shown and the sensationnel kiyari use of plant raw materials by-products, namely wheat germ oil cake and beet fibers as the sources of such dietary fibers, was justified.The content of nutrients, the quantitative and qualitative composition of dietary fibers as well as the granulometric composition were determined in the studied additives.The functional and technological properties of additives such as water absorbing ability depending on water 2006 nissan altima radio temperature and duration of swelling and fat binding capability were studied.