Promising unconventional plant raw materials for food production

Abstract

Article contains information about new technologies of flour and bakery products on the basis of multicomponent structure products or the flour composite mixes executed from a flour of pumpkin and a thistle, a dry leaf of a stevia and dry lactulose, and also mixes from different types of grain, such as: corn, buckwheat, rice, millet.

Investigation of the possibility of using mushrooms in wheat bread production technology

“…In addition, at present there are enough scientific research works on the introduction into the technology of bread and bakery products, as an additional raw material of various herbal supplements: pectin extract, various powder components -mushroom flour, pumpkin flour, pea, yacon, sorghum, amaranth, thistle [ 17].…”