DEVELOPMENT OF BAKERY PRODUCTS TECHNOLOGY WITH THE USE OF CASSAVA FLOUR

DEVELOPMENT OF BAKERY PRODUCTS TECHNOLOGY WITH THE USE OF CASSAVA FLOUR

Authors

  • N.V. Ivannikova M.Kh. Dulaty Taraz Regional University, Taraz, Kazakhstan
  • О.Н. Антимонова Russian Academy of National Economy and Public Administration under the President of the Russian Federation Volgograd Institute of Management, Volgograd, Russia

DOI:

https://doi.org/10.55956/DIMI6661

Keywords:

cassava flour, psyllium powder, gluten-free products, bakery products, quality assessment

Abstract

In the article recipes and technology of bakery products with the use of cassava flour are presented, qualitative organoleptic and physical and chemical parameters of raw components and finished products are determined, the results of practical joint application of cassava flour and psyllium powder are generalised. The properties of cassava flour have been studied and the possibility of its use as a raw material for preparation of gluten-free products has been determined. A comparative analysis of component composition of recipes and technological modes of bakery products production has been carried out. 

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Published online

2024-06-30

Issue

No. 2(84) (2024)

Section

Food Engineering Technologies

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.