Open AccessThe Usage of the Fruit-Berry Raw in the Production of Bakery Products
Author(s) -
Tatyana Kirtaeva,
A. S. Martynova
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/666/5/052029
Subject(s) - berry , pear , food science , raw material , mathematics , product (mathematics) , production (economics) , horticulture , chemistry , biology , macroeconomics , organic chemistry , economics , geometry
The article deals with the solubility of product-line expansion and the nutrition value increasing of the bakery products making of the first quality wheaten flour with the help of fruit-berry enrichment. Bakery recipes with pear and black currant jam filling were chosen as a result of studies conducted as the most appropriate filling.