THE USE OF PLANT MATERIALS IN CULINARY PRODUCTS OUT OF YEASTED DOUGH

Oksana ARPUL, Tetiana SYLCHUK, Vira KULINICH, Olena USATIUK

Abstract

The article deals with the technology of garlic donuts (pampushkas) enriched with schavnat (hybrid of spinach dock or patience dock and Tien Shan sorrel) as a source of plant protein. The influence of schavnat on the technological process and the quality of pampushkas was determined. The organoleptic properties and the physical and chemical properties such as titrated acidity, texture, specific volume, dough fermentation property and viscoplastic properties were investigated. We obtained a «Special pampushkas with garlic» with a high content in plant proteins which could be recommended for balancing the nutrient composition of population diet.

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