New oportunities for the use of hemp products in breadmaking
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Дата
2021
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Анотація
An important factor of increasing the competitiveness of the enterprise
and intensification of processing is innovation. That is why solving issues related to
the development and implementation of new technologies is an important task. The
work is aimed to study the possibility of using various hemp products in the technology
of low moisture bakery products, such as bread sticks. The results of the work have
showed the rationality of using 10% of hemp seeds, flour and bran in recipe of
breadsticks to increase the nutritional and biological value with a minor change in
quality of finished products. In addition, it was noted that the use of hemp seeds to a
lesser extent affects the physical and chemical indexes of the quality of both dough and
breadsticks.
Опис
Tomashpolska E. New oportunities for the use of hemp products in breadmaking / E. Tomashpolska, A. Shymanska ; advisor : N. Sokolova // Black Sea Science 2021 : proc. of the Intern. Competition of Student Scientific Works / Odessa National Academy of Food Technologies ; eds. B. Yegorov, M. Mardar [et al.]. – Odessa: ONAFT, 2021. – P. 27–36 : tabl., fig. – Ref.: 15 tit.
Ключові слова
breadmaking, hemp products, wheat dough, technological properties