Open AccessFeasibility of use of wheat variety “Kosovitsa” and vegetable concentrating additives in the technology of producing grain loads
Author(s) -
Н. В. Новікова,
N. V. Antonenko
Publication year - 2020
Publication title -
vìsnik agrarnoï nauki pričornomor'â
Language(s) - English
Resource type - Journals
eISSN - 2411-9199
pISSN - 2313-092X
DOI - 10.31521/2313-092x/2020-4(108)-12
Subject(s) - raw material , whole grains , food science , ginseng , agronomy , environmental science , pulp and paper industry , chemistry , biology , engineering , medicine , alternative medicine , organic chemistry , pathology
Feasibility of use of wheat variety “Kosovitsa” and vegetable concentrating additives in the technology of producing grain loads The purpose of this work is to study the feasibility of using wheat of the “Kosovitsa” variety and plant food powders of hawthorn, ginseng and sea buckthorn in the technology of making cereal crisps. When assessing the physical and chemical properties of phyto-raw materials, the expediency of introducing up to 3% plant components of hawthorn, ginseng and sea buckthorn into the formulation of cereal loaves was established, an increased percentage of input of plant components is accompanied by increased energy costs for the production of this type of food product. Keywords: vegetable raw materials, grain breads, hawthorn powder, ginseng powder, sea buckthorn powder, wheat of the “Kosovitsa” variety.