THE EFFICIENCY OF USING A LACTULOSE-CONTAINING FOOD ADDITIVE BASED ON CURD WHEY IN THE RECIPE OF WHEAT FLOUR BREAD

Authors

  • E.I. Ponomareva Voronezh State University of Engineering Technologies
  • S.A. Titov Voronezh State University of Engineering Technologies
  • D.V. Krop Voronezh State University of Engineering Technologies
  • J.P. Gubareva Voronezh State University of Engineering Technologies

Keywords:

lactulose-containing food additive, wheat bread, quality indicators, nutritional value, prebiotic

Abstract

The article presents the results of a study of the effect of a lactulose-containing food additive based on curd whey on the organoleptic and physico-chemical quality indicators of wheat bread. It is established that the introduction of the fortifier in an amount of 15 % (by weight of flour) will improve the organoleptic characteristics of finished products, as well as increase their nutritional value.

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Published

2021-06-06

Issue

Vol. 8 No. 2 (2021)

Section

FOOD TECHNOLOGY

License

Copyright (c) 2021 E.I. Ponomareva, S.A. Titov, D.V. Krop, J.P. Gubareva

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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