Study of protective properties of mucous substances of psyllium and chia seeds on probiotic cultures in bread-making technology

Authors

  • M.V. Kryzhova National Aviation University
  • I.M. Korniienko National Aviation University
  • V.M. Huliaiev Dniprovsky State Technical University
  • Y.M. Korniienko Dniprovsky State Technical University

DOI:

https://doi.org/10.18372/2306-6407.2.18089

Keywords:

psyllium, chia, probiotic cultures, baking, functional characteristics

Abstract

The technology of preparation of bread sourdough starter with improved functional characteristics due to the addition of psyllium and chia seeds was investigated.

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Published

2023-12-12

Issue

No. 2 (2023)

Section

Experimental articles