Innovative technology for the production of macaroni products made of emmer wheat flour
Macaroni products as a product of mass consumption can serve as an object for enriching the human body with useful components by using non-traditional raw materials. The authors propose an innovative technology for the production of macaroni products made of a mixture of wheat and emmer wheat flour...
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| Auteurs principaux: | , , , |
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| Format: | article |
| Langue: | EN FR |
| Publié: |
EDP Sciences
2021
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| Sujets: | |
| Accès en ligne: | https://doaj.org/article/bbb4bd13f8744f9f8d5525c73ab4a76f |
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| Résumé: | Macaroni products as a product of mass consumption can serve as an object for enriching the human body with useful components by using non-traditional raw materials. The authors propose an innovative technology for the production of macaroni products made of a mixture of wheat and emmer wheat flour with the addition of wheat bran as a source of dietary fibers, which makes it possible to give functionality to the products and at the same time improve their quality. |
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