OPTIMIZATION OF THE COMPOSITION OF MUFFINS ON THE BASIS OF ESSENTIAL INDICATORS OF CHEMICAL COMPOUND OF THE CONFECTIONARY PRODUCT "VUPI PAI"

dc.contributor.author	A. Antonova, N. Dzyuba
dc.date.accessioned	2018-12-18T14:58:57Z
dc.date.available	2018-12-18T14:58:57Z
dc.date.issued	2017
dc.description.abstract	The article is concerned with the analysis of recipes of confectionary products on the basis of essential indicators of chemical composition meeting the demands of definite group of consumers (corresponding the physiological norms of feeding the different group of population). The ratio of carbohydrates and proteins which is determined for correlating group of the intensity of labour is analized. Criteria of optimality of the composition of present products were adopted on this basis. The received results give the possibility of choice of the composition of farinaceous confectionary product concidering the aminoacid composition. Variants of the optimized recipes of the farinaceous confectionary product enriched with gluten were obtained. Key indicators of quality of the made farinaceous confectionary product were defined.
dc.identifier.issn	2312-931X
dc.identifier.uri	https://card-file.ontu.edu.ua/handle/123456789/5748
dc.identifier.uri	https://doi.org/10.15673/atbp.v9i1.499
dc.source	Automation of technological and business processes
dc.title	OPTIMIZATION OF THE COMPOSITION OF MUFFINS ON THE BASIS OF ESSENTIAL INDICATORS OF CHEMICAL COMPOUND OF THE CONFECTIONARY PRODUCT "VUPI PAI"