The technology semi-finished sponge product using extruded corn flour

Abstract

The monograph summarizes the results of research on the theoretical and practical justification of the technology of flour confectionery, which is based on the use of products of processing of grain raw materials by extrusion. The rational content of the main recipe components and technological parameters of production of biscuit semi-finished products with the use of extruded corn flour, including semi-finished product "Gluten-free" has been substantiated. Recommendations for their use in the technology of flour confectionery and culinary products have been developed. The monograph is recommended for researchers, graduate students and students studying in the field 181 "Food Technology" OPP "Food Technology in the restaurant industry", "Technology of bread, confectionery, pasta and food concentrates", as well as for professionals in the bakery industry and restaurants farms.