{"title":"专门的面粉糖果产品的组成建模","authors":"N. Shcherbakova, S. Misteneva","doi":"10.33920/igt-01-2306-01","DOIUrl":null,"url":null,"abstract":"The article deals with the creation of specialized flour confectionery products with an improved nutritional profi le due to the modeling of the recipe composition. It consists primarily in adjustment of the content of critically important nutrients and subsequent optimization of the chemical composition and nutritional value of the product due to its enrichment with vitamins, minerals, dietary fi ber, and functional food ingredients. It is promising to use fl our and other cereal processing products as enriching natural components, instead of a part of premium wheat flour.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"13 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Modeling the composition of specialized flour confectionery products\",\"authors\":\"N. Shcherbakova, S. Misteneva\",\"doi\":\"10.33920/igt-01-2306-01\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The article deals with the creation of specialized flour confectionery products with an improved nutritional profi le due to the modeling of the recipe composition. It consists primarily in adjustment of the content of critically important nutrients and subsequent optimization of the chemical composition and nutritional value of the product due to its enrichment with vitamins, minerals, dietary fi ber, and functional food ingredients. It is promising to use fl our and other cereal processing products as enriching natural components, instead of a part of premium wheat flour.\",\"PeriodicalId\":23158,\"journal\":{\"name\":\"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)\",\"volume\":\"13 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-05-25\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.33920/igt-01-2306-01\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.33920/igt-01-2306-01","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Modeling the composition of specialized flour confectionery products
The article deals with the creation of specialized flour confectionery products with an improved nutritional profi le due to the modeling of the recipe composition. It consists primarily in adjustment of the content of critically important nutrients and subsequent optimization of the chemical composition and nutritional value of the product due to its enrichment with vitamins, minerals, dietary fi ber, and functional food ingredients. It is promising to use fl our and other cereal processing products as enriching natural components, instead of a part of premium wheat flour.
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