Item request has been placed! ×
Item request cannot be made. ×
loading  Processing Request

IMPACT OF SEA BUCKTHORN EXTRACT ON BREAD INDICATORS

Item request has been placed! ×
Item request cannot be made. ×
loading   Processing Request
  • معلومة اضافية
    • بيانات النشر:
      Almaty Technological University, 2022.
    • الموضوع:
      2022
    • Collection:
      LCC:Technology (General)
    • نبذة مختصرة :
      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 in general, including sea buckthorn. An extract is obtained from the leaves of the sea buckthorn berries demonstrating antimicrobial properties, also the influence on microbiological indicators and the improvement of the quality of bread products were studied. The optimal quantity was selected with the addition of extract of leaves of the sea buckthorn berries in the amount of 0.5%, 2% and 4%. The study found that the addition of 2 per cent of the leaves of the sea buckthorn berries extract not only improves the nutritional value of the baked goods, but also extends the shelf life of the final products.
    • File Description:
      electronic resource
    • ISSN:
      2304-568X
      2710-0839
    • Relation:
      https://www.vestnik-atu.kz/jour/article/view/778; https://doaj.org/toc/2304-568X; https://doaj.org/toc/2710-0839
    • الرقم المعرف:
      edsdoj.6254e0d99dbe43eba6716747cb9d7855