EFFECT OF APIPRODUCTS ON TECHNOOGICAL CHARACTERISTICS OF WHEAT FLOUR COMPOSITE MIXTURES AND BREAD QUALITY
Abstract
The paper concerns with effect of some apiproducts, namely honey, bee bread and drone brood homogenate, on technological characteristics of wheat flour composite mixtures as well as bread quality. All the products have been found to improve biotechnological properties of yeast and influence positively on bread taste and odor. Due to their unique chemical composition, bee bread along with drone brood homogenate could be treated as biologically active additives to enhance nutritional value of wheat flour products.
About the Authors
I. M. Rusina
УО «Гродненский государственный аграрный университет»
Belarus
Belarus
A. F. Makarchikov
УО «Гродненский государственный аграрный университет»
Belarus
Belarus
I. M. Kolesnik
УО «Гродненский государственный университет имени Янки Купалы»
Belarus
Belarus
T. P. Trotskaya
РУП «Научно-практический центр Национальной академии наук Беларуси по продовольствию»
Belarus
Belarus
T. A. Baradzina
РУП «Институт биохимии биологически активных соединений НАН Беларуси»
Belarus
Belarus
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Review
For citations:
Rusina I.M., Makarchikov A.F., Kolesnik I.M., Trotskaya T.P., Baradzina T.A. EFFECT OF APIPRODUCTS ON TECHNOOGICAL CHARACTERISTICS OF WHEAT FLOUR COMPOSITE MIXTURES AND BREAD QUALITY. Food Industry: Science and Technology. 2016;(4):45-53. (In Russ.)
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