THE NEW KIND OF BAKERY PRODUCTWITH THE USE OF THE FRUIT PUREE BASED ON THE TOPINAMBOUR
Abstract and keywords
Abstract (English):
The technology of the bakery product made from short yeast dough with the useof the fruit puree based on the topinambour (Helianthus tuberosusl.) is developed. The organoleptic, physical-chemical characteristics of the bakery productnew type, as well as conditions and termsof its storage are determined.

Keywords:
bakery product new type, puree basedontopinambour, organoleptic, physical-chemical characteristics, conditions and terms of storage
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References

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3. SanPiN 2.3.2.1280-03. Gigienicheskie trebovaniya bezopasnosti i pischevoy cennosti pischevyh produktov. Dopolneniya i izmeneniya №2 k SaNPiN 2.3.2.1078-01. - M.: Minzdrav Rossii, 2003. - 24 s.

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