Научный журнал
Международный журнал прикладных и фундаментальных исследований
ISSN 1996-3955
ИФ РИНЦ = 0,556

Личный портфель

The inulin and oligofructose effect on qual­ity parameters of big dark and wheat bread functional properties

Koryachkina S.Y. 1 Matveeva T.V. 1 Akhmedova D.K. 1
1 FGBOU VPO «The State university is an uchebno-nauchno-proizvodstvennyy complex»
To determine the expediency of inulin and oligofructose use as an additive giving the bread functional properties, the effect of inulin and oligofructose on quality parameters of big dark and wheat bread.
inulin
oligofructose
additive
dark and wheat bread
1. Puchkova L.I. Laboratory a practical work on technology of baking production / L.I. Puchkova. – SPb.: GIORD, 2004. – 264 p.
2. Strepiheev А.А. Bases of chemistry of high-molecular substances: the Manual for chemistry – technological specialities of HIGH SCHOOLS / А.А. Strepiheev, V.A. Derevitskaya. – М: Chemistry, 1976. – 437 p.

Библиографическая ссылка

Koryachkina S.Y., Matveeva T.V., Akhmedova D.K. The inulin and oligofructose effect on qual­ity parameters of big dark and wheat bread functional properties // Международный журнал прикладных и фундаментальных исследований. 2012. № 1-2. С. 28-30;
URL: https://applied-research.ru/ru/article/view?id=5558 (дата обращения: 03.07.2025).