BIO Web Conf.
Volume 40, 2021III International Symposium “Innovations in Life Sciences” (ILS 2021)
|Number of page(s)||9|
|Section||Innovations in Food Technology|
|Published online||20 December 2021|
Improvement of the concentration and type of malt in flour-based food
Federal State Budget Educational Institution of Higher Education K.G. Razumovsky Moscow State University of Technologies and Management (the First Cossack University), 109004, Moscow, Russia
2 Belgorod State National Research University, 308015, Belgorod, Russia
* Corresponding author: Vasyukova-AT@yandex.ru
This article presents studies of optimization of recipes and nutritional value of bakery products using six types of malt from cereals and legumes. Using the method of mathematical modeling, a reference sample, a blend was determined, and the formulation of multicomponent food - products buns and breads was optimized.
Key words: malt / flour-based food / optimization of recipes
© 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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