To the article the results of analysis of problem of enriching of flour bioactive substances are driven. In Russia and abroad in flour-miller enterprises for enriching of flour new innovative vitamin-mineral ...

This article discusses the allocation of pectin from melons. In the study of technological modes (hydromodule, temperature) to obtain pectin-containing extract from melon pomace varieties «Torpedo», before the implementation ...

The food industry, covering industries that produce goods for consumption by the population, is a central link in ensuring food security. In this regard, high-quality, medically balanced and safe nutrition is of utmost ...

Considering that small amounts of dietary fiber in wheat flour, the aim of the work is to develop the formula and technology of wheat bread enriched with high nutritional and biological food fibers. The sample was identified, ...

In the article it can be seen that vegetable raw materials are rich in vitamins, amino acids, minerals, proteins, by carrying out a literary review of scientific research on the chemical composition of plant raw materials ...

The article is devoted to the topic today, a healthy diet, to be more precise, it describes a method of removing moisture from the phospholipids emulsion safflower oils, and subsequent usage of phospholipids concentrate ...

Ration of dough promotes improvement of quality of pasta on the basis of flour from grain and bean crops. From the point of view of improvement of quality of pasta by an optimum dosage of corn and chickpea flour in ion ...

The article considers the problem of improving the nutritional value of wheat bread by making functional additives. The content of essential trace elements magnesium is increased in several times and also increases the ...