Study of the Enhancement of Glutine-Free Bread with Cereal Germs (original) (raw)
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Одним із пріоритетних завдань сучасного хлібопечення є випуск продукції, яка відрізняється покращеними споживними властивостями. Для виконання цього завдання необхідно максимально залучити в господарський обіг місцеві сировинні ресурси рослинного походження, розробити оптимальні способи їх переробки з метою отримання біологічно цінних напівфабрикатів, що стане поштовхом для виробництва функціональних продуктів харчування. Щоденне споживання хліба дає нам всі підстави вважати його продуктом харчування, що має першочергове значення, тому не випадково у статті була здійснена спроба доповнити рецептуру хліба пшеничного для надання йому істотно нових споживних властивостей, які відповідали б сучасним вимогам щодо харчування. Use of raw material which is a natural source of biologically active substances and adapted to the digestive ration of ordinary Ukrainians in order to enrich food products is an interesting problem to consider. It is possible to supplement the balance of vitally impo...