ПЕРСПЕКТИВЫ СОЗДАНИЯ ФУНКЦИОНАЛЬНЫХ ХЛЕБОБУЛОЧНЫХ ИЗДЕЛИЙ ЗА СЧЕТ ОВОЩНОГО СЫРЬЯ

I.V. Dolmatova; P.K. Garkina

PROSPECTS FOR THE CREATION OF FUNCTIONAL BAKERY PRODUCTS AT THE EXPENSE OF VEGETABLE RAW MATERIALS

Authors

I.V. Dolmatova Penza State Technological University
P.K. Garkina Penza State Technological University

Keywords:

bakery products, fortified products, zucchini seed flour, rheological properties

Abstract

The prospects of using zucchini seed flour in bakery technology open up new horizons for the food industry. Zucchini seeds, having a high protein and healthy fat content, can become a valuable ingredient in the production of bread and pastries. The analysis of theoretical and experimental research in the field of formulation development of functional bakery products is presented.