Аннотация

Рассмотрена роль жиров в процессе образования структуры теста и выпеченных хлебобулочных и мучных кондитерских изделий. Представлены критерии выбора жировых продуктов по пищевой ценности и физическому состоянию для получения безопасной и качественной продукции. Предложен способ производства мучных кондитерских изделий с жидкими растительными маслами и натуральными пищевыми добавками стабилизирующего действия на основе биополимеров.

Ключевые слова

жиры, масла, тесто, выпеченные мучные изделия, пищевые добавки.

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