EFFECT OF PUMPKIN FLOUR ON THE BAKING PROPERTIES OF WHEAT FLOUR

Authors

  • Валентина Миколаївна Столярчук Кафедра технології та організації ресторанного господарства Полтавський університет економіки і торгівлі, Ukraine

DOI:

https://doi.org/10.15587/1729-4061.2010.3203

Keywords:

flour, pumpkin flour, baking quality

Abstract

The problem is devoted to making technology of flour confectionery products of non-traditional vegetable materials: the pumpkin flour. Here is influence effect pumpkin flour on baking quality.

Author Biography

Валентина Миколаївна Столярчук, Кафедра технології та організації ресторанного господарства Полтавський університет економіки і торгівлі

Кандидат технічних наук, доцент

References

  1. Калакура, М. М. Розширення асортименту продукції лікувально-профілактич-ного призначення [Текст] / М. М. Калакура, В. І. Єгорова, А.Т. Ратушенко // Удосконалення технології та організації масового харчування, готельного господарства і туризму: зб. наук. праць / М-во освіти і науки України, Київський держ. торг. економ. ун-т. – К. : Видавництво КДТЕУ, 1998. – С. 124–126.
  2. Савенкова, Т. В. Научные принципы создания технологий функциональных кондитерских изделий [Текст] : дисс. … доктора техн. наук / Т. В. Савенкова. – М., 2006. – 290 с.
  3. Тимкевич, Г. Л. Растения и проблемы века [Текст] / Г. Л. Тимкевич. – Кишинев: Штиинце, 1990. – 244 с.
  4. Нестерова, О. В. Стандартизация семян тыквы и препаратов из них [Текст] : дис. … канд. фарм. наук / О. В. Нестерова. – М., 1990. – 148 с.
  5. Пономарев, П. Х. Безпека харчових продуктів та продовольчої сировини [Текст] : навчальний посібник / П. Х. Пономарев, І. В. Сирохман. – К. : Лібра, 1999. – 272 с.

Downloads

Published

2010-09-30

How to Cite

Столярчук, В. М. (2010). EFFECT OF PUMPKIN FLOUR ON THE BAKING PROPERTIES OF WHEAT FLOUR. Eastern-European Journal of Enterprise Technologies, 5(6(47), 66–68. https://doi.org/10.15587/1729-4061.2010.3203

Issue

Vol. 5 No. 6(47) (2010): Technologies of organic and inorganic substances and ecology

Section

Technology and Equipment of Food Production

License

Copyright (c) 2014 Валентина Миколаївна Столярчук

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.

A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.