MODERN TECHNOLOGICAL SOLUTIONS USED IN THE PRODUCTION OF BAKERY PRODUCTS WITH HIGH BIOLOGICAL VALUE

Article English OPEN
Marta Brodowska; Dominika Guzek; Agnieszka Wierzbicka;
(2014)
  • Publisher: Society of Polish Mechanical Engineers and Technicians
  • Journal: Advances in Science and Technology Research Journal (issn: 2080-4075, eissn: 2299-8624)
  • Related identifiers: doi: 10.12913/22998624.1105181
  • Subject: Mechanical engineering and machinery | bread | TJ1-1570 | antioxidants | Engineering (General). Civil engineering (General) | Technology | Manufactures | bakery products | TD1-1066 | TA1-2040 | functional food products | T | bioactive compounds | Environmental technology. Sanitary engineering | TS1-2301 | microcapsulating
    mesheuropmc: food and beverages | digestive, oral, and skin physiology

Biological value of the food products is a result of the presence of bioactive substances and the proportions of the components. Technological development allows to optimize and accelerate the processes of bread production and increase value of food. Bakery industry use... View more
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