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Please use this identifier to cite or link to this item: http://elib.bsu.by/handle/123456789/50259
Title: Применение ячменной муки в производстве мучных кондитерских изделий
Authors: Тодаренко, Н. С.
Щербакова, Е. А.
Евдозова, Л. Н.
Keywords: ЭБ БГУ::ТЕХНИЧЕСКИЕ И ПРИКЛАДНЫЕ НАУКИ. ОТРАСЛИ ЭКОНОМИКИ::Пищевая промышленность
Issue Date: 2012
Publisher: Минск : Изд.центр БГУ
Citation: Сборник научных работ студентов Республики Беларусь "НИРС 2011". - Минск, 2012. - С. 268-269
Abstract: Barley contains valuable amino acid composition of proteins, mucus, rich in active enzymes, has a higher content of dietary fiber. Dietary fiber barley consists mainly of a group of unique water-soluble fiber called beta-glucans. Beta- glucan activates the immune response, creating a protective system against viruses, bacteria, fungi, parasites and car- cinogens. It is also potent antioxidant - a converter of free radicals. In the production of barley flour a large part of the beta-glucan barley grain becomes flour. To study the possibility of using barley flour confectionery in the production of flour confectionery products were carried out test baking. The possibility of using barley flour confectionery in the com- posite mixture in the production of flour confectionery functionality. These products are recommended for the preven- tion and dietary needs, both for adults and children.
URI: http://elib.bsu.by/handle/123456789/50259
Appears in Collections:Сборник научных работ студентов Республики Беларусь "НИРС 2011"

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