New oportunities for the use of hemp products in breadmaking

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dc.contributor.authorTomashpolska, E.
dc.contributor.authorShymanska, A.
dc.date.accessioned2021-04-29T09:44:17Z
dc.date.available2021-04-29T09:44:17Z
dc.date.issued2021
dc.descriptionTomashpolska 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.ru_RU
dc.description.abstractAn 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.ru_RU
dc.identifier.urihttps://card-file.ontu.edu.ua/handle/123456789/17527
dc.language.isoen_USru_RU
dc.subjectbreadmakingru_RU
dc.subjecthemp productsru_RU
dc.subjectwheat doughru_RU
dc.subjecttechnological propertiesru_RU
dc.titleNew oportunities for the use of hemp products in breadmakingru_RU
dc.typeArticleru_RU
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