| Issue |
BIO Web Conf.
Volume 37, 2021
International Scientific-Practical Conference “Agriculture and Food Security: Technology, Innovation, Markets, Human Resources” (FIES 2021)
|
|
|---|---|---|
| Article Number | 00082 | |
| Number of page(s) | 4 | |
| DOI | https://doi.org/10.1051/bioconf/20213700082 | |
| Published online | 27 October 2021 | |
Innovative technology for the production of macaroni products made of emmer wheat flour
Oryol State University named after I.S. Turgenev, 95, Komsomolskaya st., Oryol region, 302026, Russian Federation
* Corresponding author: hmelevaev@bk.ru
Macaroni products as a product of mass consumption can serve as an object for enriching the human body with useful components by using non-traditional raw materials. The authors propose an innovative technology for the production of macaroni products made of a mixture of wheat and emmer wheat flour with the addition of wheat bran as a source of dietary fibers, which makes it possible to give functionality to the products and at the same time improve their quality.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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