Prospects for use of new sources of dietary fibers in the technology of flour confectionery products

Prospects for use of new sources of dietary fibers in the technology of flour confectionery products

The rationale for enrichment of flour confectionery products with dietary fibers was shown and the use of plant raw materials by-products, namely wheat germ oil cake and beet fibers as the sources of such dietary fibers, was justified. The content of nutrients, the quantitative and qualitative compo...

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Main Authors: Samokhvalova Olga, Oliinyk Svitlana, Kasabova Kateryna, Stepankova Galyna, Bolkhovitina Olena
Format: Article
Language:English
Published: EDP Sciences 2021-01-01
Series:BIO Web of Conferences
Online Access:https://www.bio-conferences.org/articles/bioconf/full_html/2021/02/bioconf_ils2021_01017/bioconf_ils2021_01017.html
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spelling doaj-0a47fa00125948ae90d4c3f73605aee42021-05-04T12:12:32ZengEDP SciencesBIO Web of Conferences2117-44582021-01-01300101710.1051/bioconf/20213001017bioconf_ils2021_01017Prospects for use of new sources of dietary fibers in the technology of flour confectionery productsSamokhvalova Olga0Oliinyk Svitlana1Kasabova Kateryna2Stepankova Galyna3Bolkhovitina Olena4Department of Bakery Confectionary, Pasta and Food Concentrates Technology, Kharkiv State University of Food Technology and TradeDepartment of Bakery Confectionary, Pasta and Food Concentrates Technology, Kharkiv State University of Food Technology and TradeDepartment of Bakery Confectionary, Pasta and Food Concentrates Technology, Kharkiv State University of Food Technology and TradeDepartment of Bakery Confectionary, Pasta and Food Concentrates Technology, Kharkiv State University of Food Technology and TradeDepartment of Bakery Confectionary, Pasta and Food Concentrates Technology, Kharkiv State University of Food Technology and TradeThe rationale for enrichment of flour confectionery products with dietary fibers was shown and the use of plant raw materials by-products, namely wheat germ oil cake and beet fibers as the sources of such dietary fibers, was justified. The content of nutrients, the quantitative and qualitative composition of dietary fibers as well as the granulometric composition were determined in the studied additives. The functional and technological properties of additives such as water absorbing ability depending on water temperature and duration of swelling and fat binding capability were studied.https://www.bio-conferences.org/articles/bioconf/full_html/2021/02/bioconf_ils2021_01017/bioconf_ils2021_01017.html
collection DOAJ
language English
format Article
sources DOAJ
author Samokhvalova Olga
Oliinyk Svitlana
Kasabova Kateryna
Stepankova Galyna
Bolkhovitina Olena
spellingShingle Samokhvalova Olga
Oliinyk Svitlana
Kasabova Kateryna
Stepankova Galyna
Bolkhovitina Olena
Prospects for use of new sources of dietary fibers in the technology of flour confectionery products
BIO Web of Conferences
author_facet Samokhvalova Olga
Oliinyk Svitlana
Kasabova Kateryna
Stepankova Galyna
Bolkhovitina Olena
author_sort Samokhvalova Olga
title Prospects for use of new sources of dietary fibers in the technology of flour confectionery products
title_short Prospects for use of new sources of dietary fibers in the technology of flour confectionery products
title_full Prospects for use of new sources of dietary fibers in the technology of flour confectionery products
title_fullStr Prospects for use of new sources of dietary fibers in the technology of flour confectionery products
title_full_unstemmed Prospects for use of new sources of dietary fibers in the technology of flour confectionery products
title_sort prospects for use of new sources of dietary fibers in the technology of flour confectionery products
publisher EDP Sciences
series BIO Web of Conferences
issn 2117-4458
publishDate 2021-01-01
description The rationale for enrichment of flour confectionery products with dietary fibers was shown and the use of plant raw materials by-products, namely wheat germ oil cake and beet fibers as the sources of such dietary fibers, was justified. The content of nutrients, the quantitative and qualitative composition of dietary fibers as well as the granulometric composition were determined in the studied additives. The functional and technological properties of additives such as water absorbing ability depending on water temperature and duration of swelling and fat binding capability were studied.
url https://www.bio-conferences.org/articles/bioconf/full_html/2021/02/bioconf_ils2021_01017/bioconf_ils2021_01017.html
work_keys_str_mv AT samokhvalovaolga prospectsforuseofnewsourcesofdietaryfibersinthetechnologyofflourconfectioneryproducts
AT oliinyksvitlana prospectsforuseofnewsourcesofdietaryfibersinthetechnologyofflourconfectioneryproducts
AT kasabovakateryna prospectsforuseofnewsourcesofdietaryfibersinthetechnologyofflourconfectioneryproducts
AT stepankovagalyna prospectsforuseofnewsourcesofdietaryfibersinthetechnologyofflourconfectioneryproducts
AT bolkhovitinaolena prospectsforuseofnewsourcesofdietaryfibersinthetechnologyofflourconfectioneryproducts
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