| Issue |
BIO Web Conf.
Volume 71, 2023
II International Conference on Current Issues of Breeding, Technology and Processing of Agricultural Crops, and Environment (CIBTA-II-2023)
|
|
|---|---|---|
| Article Number | 01028 | |
| Number of page(s) | 5 | |
| Section | Issues of Sustainable Development of Agriculture | |
| DOI | https://doi.org/10.1051/bioconf/20237101028 | |
| Published online | 07 November 2023 | |
Ways to improve product quality when using bee pollen
Bashkir State Agrarian University, 34, st. 50th anniversary of October, Ufa, Russia
* Corresponding author: timasheva-1991@mail.ru
The article presents studies of the influence of pollen on the quality of a bakery product. It was found that when replacing sugar with pollen in an amount of not more than 20% in the recipe of bakery products, it has a positive effect on organoleptic indicators. The influence of pollen on the physico-chemical parameters of bakery products was also studied. As a result, it was found that the physical and chemical parameters of products with the addition of pollen do not deteriorate and correspond to the GOST indicators. The article presents data on the determination of the mass fraction of sugar and the amount of dietary fiber.
© The Authors, published by EDP Sciences, 2023
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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