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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EDP Sciences
2021
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oai:doaj.org-article:bbb4bd13f8744f9f8d5525c73ab4a76f2021-11-08T15:17:24ZInnovative technology for the production of macaroni products made of emmer wheat flour2117-445810.1051/bioconf/20213700082https://doaj.org/article/bbb4bd13f8744f9f8d5525c73ab4a76f2021-01-01T00:00:00Zhttps://www.bio-conferences.org/articles/bioconf/pdf/2021/09/bioconf_fies2021_00082.pdfhttps://doaj.org/toc/2117-4458Macaroni 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.Khmeleva E.Osipova G.Seregina T.Rogacheva Yu.EDP SciencesarticleMicrobiologyQR1-502PhysiologyQP1-981ZoologyQL1-991ENFRBIO Web of Conferences, Vol 37, p 00082 (2021) |
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DOAJ |
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DOAJ |
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EN FR |
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Microbiology QR1-502 Physiology QP1-981 Zoology QL1-991 |
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Microbiology QR1-502 Physiology QP1-981 Zoology QL1-991 Khmeleva E. Osipova G. Seregina T. Rogacheva Yu. Innovative technology for the production of macaroni products made of emmer wheat flour |
| description |
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. |
| format |
article |
| author |
Khmeleva E. Osipova G. Seregina T. Rogacheva Yu. |
| author_facet |
Khmeleva E. Osipova G. Seregina T. Rogacheva Yu. |
| author_sort |
Khmeleva E. |
| title |
Innovative technology for the production of macaroni products made of emmer wheat flour |
| title_short |
Innovative technology for the production of macaroni products made of emmer wheat flour |
| title_full |
Innovative technology for the production of macaroni products made of emmer wheat flour |
| title_fullStr |
Innovative technology for the production of macaroni products made of emmer wheat flour |
| title_full_unstemmed |
Innovative technology for the production of macaroni products made of emmer wheat flour |
| title_sort |
innovative technology for the production of macaroni products made of emmer wheat flour |
| publisher |
EDP Sciences |
| publishDate |
2021 |
| url |
https://doaj.org/article/bbb4bd13f8744f9f8d5525c73ab4a76f |
| work_keys_str_mv |
AT khmelevae innovativetechnologyfortheproductionofmacaroniproductsmadeofemmerwheatflour AT osipovag innovativetechnologyfortheproductionofmacaroniproductsmadeofemmerwheatflour AT sereginat innovativetechnologyfortheproductionofmacaroniproductsmadeofemmerwheatflour AT rogachevayu innovativetechnologyfortheproductionofmacaroniproductsmadeofemmerwheatflour |
| _version_ |
1718442173440983040 |