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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.

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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ISSN 2073-4794 (Print)