PRACTICAL ASPECTS OF THE DEVELOPMENT OF A BISCUIT FOR A CONFECTIONERY ROLL IN ORDER TO EXPAND THE RANGE OF SPECIALIZED FOOD PRODUCTS
Authors:
1.
Kemerovo State University
Kemerovo, Kemerovo, Russian Federation
Kemerovo, Kemerovo, Russian Federation
Type:
Сonference abstract
Published:
16.02.2023
Subject area:
UDK 63 Сельское хозяйство. Лесное хозяйство. Охота. Рыбное хозяйство
Language:
Russian
Keywords:
biscuit, confectionery roll, energy value, recipe, cooking technology
Abstract (English):
The paper presents the recipe and technology of making a biscuit for a confectionery roll with a reduced energy value.
The paper presents the recipe and technology of making a biscuit for a confectionery roll with a reduced energy value.
Keywords:
biscuit, confectionery roll, energy value, recipe, cooking technology
biscuit, confectionery roll, energy value, recipe, cooking technology
1. PRAKTIChESKIE ASPEKTY RAZRABOTKI BISKVITA DLYa RULETA S CEL'Yu RASShIRENIYa ASSORTIMENTA PRODUKCII SPECIALIZIROVANNOGO PITANIYa
