ISPOL'ZOVANIE KOMPLEKSNYH PISCHEVYH SMESEY V PROIZVODSTVE SNEKOV
Authors:
1.
KNITU
2.
KNITU
3.
KNITU
Type:
Article
eLocation:
Status:
Published
Received:
19.04.2023
Accepted:
01.08.2025
Published:
01.08.2025
Subject area:
UDC 664
Language:
Russian
Keywords:
комплексные пищевые смеси, фритюр, обжаренные тестовые заготовки, тесто, снеки, multi-component food mixes, deep-fry, fried dough, dough, the snack
Abstract (English):
The possibility of using multi-component food mixes for chips and crisps using a deep-fried cooking method have been researched. There are two ways of applying multi-component food mixes: at the kneading of the dough and at the last frying stage of the snack. Organoleptic properties of the finished product show the feasibility of using optimal concentration of multi-component food mixes.
The possibility of using multi-component food mixes for chips and crisps using a deep-fried cooking method have been researched. There are two ways of applying multi-component food mixes: at the kneading of the dough and at the last frying stage of the snack. Organoleptic properties of the finished product show the feasibility of using optimal concentration of multi-component food mixes.
Keywords:
комплексные пищевые смеси, фритюр, обжаренные тестовые заготовки, тесто, снеки, multi-component food mixes, deep-fry, fried dough, dough, the snack
комплексные пищевые смеси, фритюр, обжаренные тестовые заготовки, тесто, снеки, multi-component food mixes, deep-fry, fried dough, dough, the snack
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