THE FERN POWDER USE IN THE PRODUCTION OF SHORTBREAD AND SPONGE CAKESEMI-FINISHED PRODUCT
Journal: BULLETIN OF KSAU
№ 12
, 2014
Rubrics: TEHNOLOGIYA PERERABOTKI
Authors:
1.
Krasnoyarskiy gosudarstvennyy agrarnyy universitet
2.
Krasnoyarskiy gosudarstvennyy agrarnyy universitet
Type:
Article
Pages:
from 219
to 224
Status:
Published
Received:
21.12.2014
Accepted:
23.12.2014
Published:
25.12.2014
Subject area:
664.68:582.37
Language:
Russian
Keywords:
fern powder, formulation, short bread semi-finished product, sponge cake semi-finished product
Abstract (English):
The production formulations of the shortbread and sponge cake semi-finished product with the addition of the fern powder that will allow to improve their nutritional value and to lower the calorie content are presented.
The production formulations of the shortbread and sponge cake semi-finished product with the addition of the fern powder that will allow to improve their nutritional value and to lower the calorie content are presented.
Keywords:
fern powder, formulation, short bread semi-finished product, sponge cake semi-finished product
fern powder, formulation, short bread semi-finished product, sponge cake semi-finished product
1. URL: http://ru.wikipedia.org.
2. Tipsina N.N., Polyakova T.V. Tehnologiya konditerskogo proizvodstva: laboratornyy praktikum / Krasnoyar. gos. agrar. un-t. - Krasnoyarsk, 2006. - 79 s.
3. Skurihin I.M., Tutel'yan V.A. Tablicy himicheskogo sostava i kaloriynosti rossiyskih produktov pitaniya: sprav. - M.: DeLi print, 2007. - 276 s.
