The Potential of using Georgian Wine and Dried Prune in the Production of Bakery Products
A study was conducted on bread enriched with grape seed flour and Saperavi* wine to determine the total phenolics and anthocyanins transferred. Additionally, the physical-chemical parameters of bread baked using standard technology and bread enriched with dried prunes were evaluated and the organoleptic properties of the ready-made product were studied.
Authors
- G. Khomych (ORCID: https://orcid.org/0000-0001-7227-8819)
- Lali Elanidze (ORCID: https://orcid.org/0000-0001-7937-677X)
Publication Details
- Journal
- Journal of Food Technology & Nutrition Sciences
- Published
- 2024-08-31
- DOI
- https://doi.org/10.47363/jftns/2024(6)186
- Primary Topic
- Food Industry and Aquatic Biology
- Type
- article
- Field-Weighted Citation Impact
- 0.00