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2014, № 9 (170)



Bochkareva I.A., Popov V.P., Zinyukhina A.G. PROCESS OPTIMISATION OF SPECIAL PURPOSE PASTA PRODUCING USING PUMPKIN PULPThe paper considers the effect of the addition of pumpkin pulp in the production of pasta, set the optimal ratio of bread flour and pumpkin pulp for making pasta dough. Optimized modes of production of pasta for this recipe on the basis of comprehensive quality metrics and expert evaluation of organoleptic properties. Key words: pasta, pumpkin pulp, extrusion, complex quality indicators.

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About this article

Authors: Zinyuhina A.G., Bochkareva I.A., Popov V.P.

Year: 2014


Editor-in-chief
Sergey Aleksandrovich
MIROSHNIKOV

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