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Improving Sugar Cookie Recipe with Functional Properties

Alfiya Chernenkova   ORCID icon orcid.org/ORCID ; Department of Technology of the Catering and Processing of Vegetable Raw Materials, Bashkir State Agrarian University, Ufa, Russia
Svetlana Leonova   ORCID icon orcid.org/ORCID ; Department of Technology of the Catering and Processing of Vegetable Raw Materials, Bashkir State Agrarian University, Ufa, Russia
Elena Kuznetsova   ORCID icon orcid.org/ORCID ; Department of Industrial Chemistry and Biotechnology, Orel State University named after I. Turgenev, Orel, Russia
Valentina Rumyantseva   ORCID icon orcid.org/ORCID ; Department of Food Technology and Organization of Restaurant Business, Orel State University named after I. Turgenev, Orel, Russia
Tatyana Kirillova   ORCID icon orcid.org/ORCID ; Department of Mathematics, Mechanics and Engineering Graphics, Saratov State Agrarian University named after N. Vavilov, Saratov, Russia
Valeriy Chernykh   ORCID icon orcid.org/ORCID ; Department of Rheogoniometry, Scientific and Research Institute of the Baking Industry, Moscow, Russia
Evgeniy Chernenkov   ORCID icon orcid.org/ORCID ; Department of Technology of the Catering and Processing of Vegetable Raw Materials, Bashkir State Agrarian University, Ufa, Russia
Olesya Kaluzhina   ORCID icon orcid.org/ORCID ; Department of Technology of the Catering and Processing of Vegetable Raw Materials, Bashkir State Agrarian University, Ufa, Russia

Puni tekst: engleski, pdf (3 MB) str. 159-174 preuzimanja: 10* citiraj
APA 6th Edition
Chernenkova, A., Leonova, S., Kuznetsova, E., Rumyantseva, V., Kirillova, T., Chernykh, V., ... Kaluzhina, O. (2020). Improving Sugar Cookie Recipe with Functional Properties. Agriculturae Conspectus Scientificus, 85 (2), 159-174. Preuzeto s https://hrcak.srce.hr/237844
MLA 8th Edition
Chernenkova, Alfiya, et al. "Improving Sugar Cookie Recipe with Functional Properties." Agriculturae Conspectus Scientificus, vol. 85, br. 2, 2020, str. 159-174. https://hrcak.srce.hr/237844. Citirano 12.07.2020.
Chicago 17th Edition
Chernenkova, Alfiya, Svetlana Leonova, Elena Kuznetsova, Valentina Rumyantseva, Tatyana Kirillova, Valeriy Chernykh, Evgeniy Chernenkov i Olesya Kaluzhina. "Improving Sugar Cookie Recipe with Functional Properties." Agriculturae Conspectus Scientificus 85, br. 2 (2020): 159-174. https://hrcak.srce.hr/237844
Harvard
Chernenkova, A., et al. (2020). 'Improving Sugar Cookie Recipe with Functional Properties', Agriculturae Conspectus Scientificus, 85(2), str. 159-174. Preuzeto s: https://hrcak.srce.hr/237844 (Datum pristupa: 12.07.2020.)
Vancouver
Chernenkova A, Leonova S, Kuznetsova E, Rumyantseva V, Kirillova T, Chernykh V i sur. Improving Sugar Cookie Recipe with Functional Properties. Agriculturae Conspectus Scientificus [Internet]. 2020 [pristupljeno 12.07.2020.];85(2):159-174. Dostupno na: https://hrcak.srce.hr/237844
IEEE
A. Chernenkova, et al., "Improving Sugar Cookie Recipe with Functional Properties", Agriculturae Conspectus Scientificus, vol.85, br. 2, str. 159-174, 2020. [Online]. Dostupno na: https://hrcak.srce.hr/237844. [Citirano: 12.07.2020.]

Rad u XML formatu

Sažetak
This study dealt with the relevance of adding bee pollen, honey and oat talkan to the sugar cookie formula. The authors estimated the effect of the bee pollen and honey dosage on the properties and quality of the sugar cookie emulsion. The amount of fat droplet fines was found to increase with higher dosage of bee pollen. The emulsion stability exceeded the control sample characteristics. The viscosity was 5.3 Pa∙s (control sample) and 1.68 Pa∙s (sample with bee pollen and honey). Sugar cookie formula with bee pollen, honey, and oat talkan was improved by a multidimensional statistical model. The total production process to manufacture sugar cookies with bee products and oat talkan is reduced by four minutes compared with the control sample. There is a calculated daily intake for macro- and micronutrients at consumption of 100 grams of sugar cookies with pollen, honey, and oat talkan.

Ključne riječi
honey products, oat talkan, structural and mechanical properties, sugar cookie

Hrčak ID: 237844

URI
https://hrcak.srce.hr/237844

Posjeta: 29 *