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Matières premières non traditionnelles dans la production de pain et de boissons lactées

Matières premières non traditionnelles dans la production de pain et de boissons lactées


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About the Book

L'opportunité d'augmenter les propriétés de consommation et la durabilité des produits de boulangerie en utilisant des produits de haricot céréalier et de lait cru protéique et glucidique a été prouvée théoriquement et expérimentalement; les options optimales pour combiner la farine de haricot blanc et de haricot tacheté coloré ont été élaborées et la possibilité d'utiliser le mélange obtenu comme agent améliorant dans la production de pain de blé a été révélée; la possibilité d'utiliser le lactosérum de caillé comme agent améliorant dans la production de pain de blé a été établie. La fiabilité et la nouveauté des résultats scientifiques ont été confirmées par la recherche théorique et expérimentale, ainsi que par la délivrance de brevets. Les recettes et la technologie développées pour la préparation de nouveaux types d'aliments peuvent être utilisées pour la fabrication de produits de boulangerie et de boissons au lactosérum. Les produits proposés peuvent être recommandés comme produits fonctionnels pour la population générale.


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Product Details
  • ISBN-13: 9786205342701
  • Publisher: KS Omniscriptum Publishing
  • Publisher Imprint: Editions Notre Savoir
  • Height: 229 mm
  • No of Pages: 100
  • Spine Width: 6 mm
  • Width: 152 mm
  • ISBN-10: 6205342707
  • Publisher Date: 09 Nov 2022
  • Binding: Paperback
  • Language: French
  • Returnable: N
  • Weight: 209 gr


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