Тип публикации: доклад, тезисы доклада, статья из сборника материалов конференций
Конференция: E3S Web of Conferences (AGRITECH-XI 2025); Termez, Uzbekistan; Termez, Uzbekistan
Год издания: 2025
Идентификатор DOI: 10.1051/e3sconf/202561302011
Аннотация: As a result of the conducted research, a recipe for the "Pea" cake with the addition of pea flour was developed. Optimal modes for the production of the "Pea" cake with the addition of pea flour were determined, which allow obtaining new flour confectionery products with improved organoleptic and consumer properties. The optimal coПоказать полностьюntent of pea flour in the recipe is 18% of the total mass of wheat flour provided by the traditional recipe. Organoleptic, physicochemical and consumer quality indicators of the developed "Pea" cake were studied. The "Pea" cake, compared to the control sample, contains more proteins, dietary fiber, vitamins B1 and PP, minerals (potassium, calcium, magnesium). It was revealed that the introduction of pea flour into the composition of the cakes allows them to be positioned as products with increased nutritional value. These flour confectionery products can be recommended for expanding the range of flour products for the nutrition of the population of the Russian Federation.
Журнал: E3S Web of Conferences
Номера страниц: 2011
Место издания: Termez, Uzbekistan