BIO Web Conf.
Volume 30, 2021II International Symposium “Innovations in Life Sciences” (ILS 2020)
|Number of page(s)||4|
|Section||Innovations in Food Industry Technology|
|Published online||22 April 2021|
Prospects for use of new sources of dietary fibers in the technology of flour confectionery products
Department of Bakery Confectionary, Pasta and Food Concentrates Technology, Kharkiv State University of Food Technology and Trade, Kharkiv, Ukraine
* Corresponding author: email@example.com
The rationale for enrichment of flour confectionery products with dietary fibers was shown and the use of plant raw materials by-products, namely wheat germ oil cake and beet fibers as the sources of such dietary fibers, was justified. The content of nutrients, the quantitative and qualitative composition of dietary fibers as well as the granulometric composition were determined in the studied additives. The functional and technological properties of additives such as water absorbing ability depending on water temperature and duration of swelling and fat binding capability were studied.
© The Authors, published by EDP Sciences, 2021
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