Retrieved from Volume 22, No. 2, 2018
Pages 102 -107
Pavliuchenko, O., Bondar, N., Sotska, Yu., & Lysenko, D.
(2018).
Fortification of pancakes with high protein lupine flour.
Ukrainian Black Sea Region Agrarian Science,
22(2),
102-107.
Abstract
The analyses of the domestic and world experience in fortification of nutritional and biological value of flour products by means of using of herbal high-protein raw materials has been presented in the paper. The perspective of using of lupine flour in technology of flow products was shown. The optimal amount of lupine flour in the formula of pancakes without worsening of the quality was determined
Keywords:
pancakes, lupine, protein, lupine flour, quality of products