The Development of New Production Technology of Bread

Food manufacturers have begun to think about how to prepare their products, which is not only delicious, but also useful. People prefer to eat useful foods that help to improve their health. Some foods contain ingredients that have a positive effect on the human body. The book presents new technology of bread and confectionery products made of non-traditional methods of production. Developed new types of bread and confectionery products functional purpose. In experiments were used new types of plant raw materials that were not traditional for these products. Experiments were conducted in the field of adjustment of the chemical composition of bread and confectionery. This monograph is intended for master students, PhD students, specialists in the production of bread and confectionary products of functional purpose and those groups of people who are engaged in research work in this area.

Autorentext

Narine G. Hovhannisyan, Studium an der Fakultät für Lebensmitteltechnologien der Armenischen Nationalen Agraruniversität, Doktor der Philosophie (Ph.D.) in Ingenieurwissenschaften, Dozentin. Sie ist Forscherin in der Abteilung für Rohstoffverarbeitungstechnologie pflanzlichen Ursprungs am Wissenschaftlichen Forschungsinstitut für Sicherheit und Biotechnologie, Armenien.