APPLICATION OF NEW TYPES OF RAW MATERIALS IN RUSH PRODUCTS

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dc.creatorMuxamedova, M. E.
dc.creatorAmanov, B. N.
dc.date2023-01-27
dc.date.accessioned2023-08-21T13:04:51Z
dc.date.available2023-08-21T13:04:51Z
dc.descriptionIn modern conditions, the production of crackers is one of the ways to solve food security, due to the need to provide the population with long-term storage products living in remote regions, including those with harsh climatic conditions, in crisis and emergency situations, as well as socially serviced contingent and other factors. In recent years, the range of crackers has expanded significantly due to the use of new types of raw materials. The influence on the technological process of preparing dough for rich crackers and the quality of raw materials, improvers and enzyme preparations was studied. So, in order to identify the possibility of replacing margarine with anhydrous fats, their influence on the quality of finished products was studied.en-US
dc.formatapplication/pdf
dc.identifierhttps://procedia.online/index.php/applied/article/view/338
dc.identifier.urihttp://dspace.umsida.ac.id/handle/123456789/23210
dc.languageeng
dc.publisherPROCEDIA PUBLISH GROUPen-US
dc.relationhttps://procedia.online/index.php/applied/article/view/338/301
dc.rightshttps://creativecommons.org/licenses/by/4.0en-US
dc.sourceProcedia of Theoretical and Applied Sciences ; Vol. 3 (2023): Procedia of Theoretical and Applied Sciences (2795-5621); 47-50en-US
dc.source2795-5621
dc.subjectsweet crackersen-US
dc.subjectlactoseen-US
dc.subjectnon-dough doughen-US
dc.subjectimproversen-US
dc.subjectcrackersen-US
dc.subjectwheyen-US
dc.subjectmolassesen-US
dc.subjectmalt preparationsen-US
dc.titleAPPLICATION OF NEW TYPES OF RAW MATERIALS IN RUSH PRODUCTSen-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articleen-US
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