Citation link:
Authors:
Kolev, Toncho; Georgieva-Nikolova, Mariya
Title:
FLOUR FROM SECONDARY PRODUCTS OF FRUIT AND VEGETABLE PROCESSING – SOURCES OF BIOLOGICALLY ACTIVE SUBSTANCES AND THEIR APPLICATION IN BAKERY PRODUCTION
Date of Issue:
2023
Is Part of:
APPLIED RESEARCHES IN TECHNICS, TECHNOLOGIES AND EDUCATION
Publisher:
Тракийски университет - Стара Загора
Identifiers:
1314-8796 [issn]
Type:
Article
Language:
eng
Subject:
Fruit flours; Vegetable flours; Secondary products; Fruits and vegetables
Abstract:
This review article aims to provide an overview of the available information in relation to the variety, the possibilities for investment and use of fruit and vegetable flours obtained from secondary products from the processing of fruits and vegetables. The possibilities of using these products in the production of various types of bread, bakery and confectionery have been analyzed. Based on the literature review, the influence of these additives on the main organoleptic and physicochemical parameters of the finished product was tracked.
