Development of technology for macaroni products based on flour of grain crops and ion-zoned water

Development of technology for macaroni products based on flour of grain crops and ion-zoned water

The nutritional value of food is one of the most important factors that determine the health of the population. In the macaroni market, dietary and functional products, fortified macaroni products and products of high nutritional value occupy a small segment that does not exceed 1 %. In this regard,...

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Bibliographic Details
Main Authors: Meruyet Baiysbayeva, Galiya Iskakova, Assel Izembayeva, Nurgul Batyrbayeva, Fatima Dikhanbayeva, Gulnur Daribayeva
Format: Article
Language:English
Published: PC Technology Center 2021-02-01
Series:Eastern-European Journal of Enterprise Technologies
Subjects:
macaroni
ionized water
corn
amaranth
flour
additives
powder
gluten
dough
dry matter
Online Access:http://journals.uran.ua/eejet/article/view/225001

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