THE IMPROVEMENT OF PASTRY PRODUCTS FORTIFIED FOODS PROCESSING MOSKYH ALGAE

被引：0

作者：

Sharan, Larisa ^{[1
]}

GannaBura ^{[2
]}

AndriySharan ^{[3
]}

机构：

[1] Natl Univ Food Technol, Dept Food Technol & Restaurant Business, Kiev, Ukraine

[2] Natl Univ Food Technol, Fac Hotel & Restaurant & Tourism Business, Kiev, Ukraine

[3] Natl Univ Food Technol, Dept Technol Storage & Proc Grain, Kiev, Ukraine

来源：

UKRAINIAN FOOD JOURNAL | 2012年 / 1卷 / 01期

关键词：

Confectionery products; by-products of marine algae; the optimum dosage; quality;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The technology of confectionery products fortified by processed seaweed was improved on the basement of the analytical and experimental researches. The influence of selected iodine carrier on physical and chemical processes in the dough; the quality and nutritional value of finished products and the impact of kelp on the process of storing cakes was studied. The optimum dosage of processed seaweed taking into account the assimilation degree of iodine from sea additions and losses of the main element during technological process of cakes was installed.

引用

页码：37 / +

页数：5

共 4 条

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