The use of cedar and walnut meal in the technology of butter biscuits

Abstract

The monograph summarizes the results of research aimed at scientifically substantiating the use of cedar and walnut meal in the technology of sandy butter biscuits with partial replacement of solid fat with liquid oil. This allows avoiding the additional use of synthetic emulsifiers to stabilize the emulsion semi-finished product and obtaining butter biscuits with high nutritional and biological value. The publication is intended for teachers, postgraduates, and students specializing in "Food Technologies." It can also be used by students of related specialties and professionals in the food industry.