THE USE OF PLANT MATERIALS IN CULINARY PRODUCTS OUT OF YEASTED DOUGH
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.
(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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Food and Environment Safety by Stefan cel Mare University of Suceava is licensed under a Creative Commons Attribution 4.0 International License.
Online ISSN: 2559 - 6381
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