title: [Amino acid level in pastry with low caloric value].
abstract: The effect of fruit paste additives on amino acid composition of farinaceous and decorative confectionery semifinished products was studied to decrease their fuel value. It was found that a partial replacement of sugar and fat for apple and quince pastes in apple biscuit and apple shortbread semiproducts led to an increase in the content of essential and sulfur-containing amino acids. Cream prepared from egg albumin and quince paste had reduced content of amino acids (except for glutamic acid) due to the diminished content of egg albumin, however, the balance of amino acid composition was improved.
authors.forename: V Iu
authors.initials: VIu
authors.lastname: Barkhatov
authors.forename: N K
authors.initials: NK
authors.lastname: Vyskubova
authors.forename: T B
authors.initials: TB
authors.lastname: Felipas
authors.forename: R M
authors.initials: RM
authors.lastname: Pshemurzova
authors.forename: E V
authors.initials: EV
authors.lastname: Kamenetskaia
mesh_terms: D000596:Amino Acids / Q000032:analysis*; D004040:Dietary Carbohydrates / Q000008:administration & dosage; D004041:Dietary Fats / Q000008:administration & dosage; D004044:Dietary Proteins / Q000008:administration & dosage; D002149:Energy Intake; D005433:Flour / Q000032:analysis*; D005638:Fruit / Q000032:analysis*
chemical_list: D000596:Amino Acids; D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004044:Dietary Proteins
vernacular_title: Soderzhanie aminokislot v konditerskikh izdeliiakh ponizhennoĭ kaloriĭnosti.