Volume 12, number 3
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Method For Producing Bakery Products Using Phospholipid Concentrate of Safflower Oil

S. Altaiuly1, G. O Magomedov2, E. I Ponamoreva2, A. I. Iztaev3, G. B. Baymaganbetova3

1Eurasian national university named by L.Gumileva. Kazakhstan, 010000, Astana, Munaytpasova 5 2Voronezh State University of Engineering Technology. Russian Federation, 394036, Voronezh, Sakko and Vanceti 72 3Almaty Technological University, Kazakhstan, 020000, Almaty, Tole bi 100

DOI : http://dx.doi.org/10.13005/bbra/1906

ABSTRACT: The article is devoted to the topic today, a healthy diet, to be more precise, it describes a method of removing moisture from the phospholipids emulsion safflower oils, and subsequent usage of phospholipids concentrate in the production of dietary bakery products whole grain and malted milk. (Magomedov,2006;)

KEYWORDS: bakery; concentrate; safflower oil; development; whole grain; dietary

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Altaiuly S, Magomedov G. O, Ponamoreva E. I, Iztaev A. I, Baymaganbetova G. B. Method For Producing Bakery Products Using Phospholipid Concentrate of Safflower Oil. Biosci Biotechnol Res Asia 2015;12(3)

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Altaiuly S, Magomedov G. O, Ponamoreva E. I, Iztaev A. I, Baymaganbetova G. B. Method For Producing Bakery Products Using Phospholipid Concentrate of Safflower Oil. Biosci Biotechnol Res Asia 2015;12(3). Available from: http://www.biotech-asia.org/?p=3979>

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