Study of quality indicators of developed bakery products during storage

Abstract

The development of the bakery products enriched with food fibers, polyunsaturated fatty acids, phytalbumin, mineral substances and also vitamins and flavonoids (Silymarinum) through the use of extruded mixture of holy thistle seeds and wheat grain is considered in the article. The mixture of holy thistle seeds and wheat grain in the ratio of 1:4 was processed for 10-15 seconds at a temperature of 100-105 ° C by means of the modernized one-screw press extruder (CMH - 2U).

The Effect of Flour From an Extruded Composite Mixture of Milk Thistle Seeds and Wheat Grain on the Lifting Force Pressed Yeast

“…Анализ выполненных к настоящему времени работ показывает, что замена части рецептурных ингредиентов хлеба и хлебобулочных изделий на экструдаты композитных смесей семян различных растений и зерна пшеницы позволяет существенно повысить эффективность технологического процесса выработки и качества получаемой продукции [7,9,[15][16][17][18].…”