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Comprehensive approach to creating yeast-free baked goods: innovative approaches and prospects
Bibliographic description of the article for the citation:
Олександра Нєміріч, Заболотний Нікіта, Ірина Корецька, Кузьмін Олег and Мамченко Людмила. Comprehensive approach to creating yeast-free baked goods: innovative approaches and prospects//Science online: International Scientific e-zine - 2024. - №11. - https://nauka-online.com/en/publications/technical-sciences/2024/11/02-32/
Annotation: The article presents the results of research aimed at the development of an innovative yeast-free bakery product based on wheat and honey sourdough. The obtained results confirm the functionality and competitiveness of the new product, which opens up prospects for its successful implementation on the market of Ukraine as a high-quality bakery product.
Keywords:
healthy nutrition
organoleptic quality indicators
pumpkin powder
technology
yeast-free bakery products
бездріжджові булочні вироби
гарбузовий порошок
здорове харчування
органолептичні показники якості
технологія
Categories:
Technical sciences
