BREADS WITH PUMPKIN, POTATOES AND ONIONS
Ключевые слова:
Keywords: pumpkin, potatoes, onions, production, functional, organoleptic, biological, dietary, porous, acidity, beta-carotene, starch, flavonoids;Аннотация
Annotation: This article discusses the technology of production of three types of bakery products based on natural vegetables such as pumpkin, potatoes and onions. Each product is prepared according to a separate recipe, and their organoleptic, physicochemical and biological properties are analyzed. The results of the study showed that these vegetable breads can be recommended to consumers as functional food products.
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