| Issue |
E3S Web Conf.
Volume 296, 2021
1st International Conference on Environmental Sustainability Management and Green Technologies (ESMGT 2021)
|
|
|---|---|---|
| Article Number | 07008 | |
| Number of page(s) | 6 | |
| Section | Food Security and Availability of Healthy and Safe Nutrition | |
| DOI | https://doi.org/10.1051/e3sconf/202129607008 | |
| Published online | 28 July 2021 | |
The use of celery stalks powder of infrared drying in bakery products
1 Novosibirsk State Technical University, Prospekt K. Marksa, 20, 630073 Novosibirsk, Russia
2 Siberian Research and Technological Institute of Agricultural Production Processing, Siberian Federal Scientific Centre of Agro-BioTechnologies of the RAS, P.O. box 267, 630501 Krasnoobsk, Novosibirsk region, Russia
* Corresponding author: a.sapozhnikov@corp.nstu.ru
Celery stalks are a source of useful nutritional substances. However, their shelf-life is short, so processing them into the powder of infrared (IR) drying is the optimal way to keep their useful properties. Using celery stalks in powder form can prolongate their shelf-life and introduce them into bakery products formulations. Thus, bakery products range will expand, what contributes to the aims of bakery enterprises sustainable development. The paper shows the research results in the development of new bakery production using celery stalks powder of IR-drying. The experiments showed that the celery stalks powder slightly changes carrying out the technological process, and the bakery product has got high sensory characteristics and nutritional value. So, the developed technology can be implemented practically.
© The Authors, published by EDP Sciences, 2021
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