| Issue |
BIO Web Conf.
Volume 40, 2021
III International Symposium “Innovations in Life Sciences” (ILS 2021)
|
|
|---|---|---|
| Article Number | 02005 | |
| Number of page(s) | 9 | |
| Section | Innovations in Food Technology | |
| DOI | https://doi.org/10.1051/bioconf/20214002005 | |
| Published online | 20 December 2021 | |
Improvement of the concentration and type of malt in flour-based food
1
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
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