Vol. 2 No. 74 (2021): “AgriScience and Technology” scientifi
ISSN 2579-2822
2021; 195–198
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Development of Cupcake Production Technology Using Rye Flour

Narine Hovhannisyan*, A.P. Vanoyan

Armenian National Agrarian University

Received: 2025-01-08 · Published: 2021-06-30

© 2021 The Author(s) and the original publisher.

CC BY-NC 4.0 This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
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Originally published in Vol. 2 No. 74 (2021): “AgriScience and Technology” scientifi, 2021 — https://doi.org/10.52276/25792822-2021.2-195.

Original title
Development of Cupcake Production Technology Using Rye Flour
Authors
Narine Hovhannisyan, A.P. Vanoyan
Source journal
Vol. 2 No. 74 (2021): “AgriScience and Technology” scientifi
Published
2021-06-30
Licence
Creative Commons Attribution-NonCommercial 4.0 International
Original
https://doi.org/10.52276/25792822-2021.2-195

Abstract

Functional food production has become relevant, particularly in recent years, related to technical advancement, reduction of physiological energy consumption and imbalance in labor capacity. Healthy diet is one of the most important factors describing the health of country’s population. In this regard development of new technologies for manufacturing new range of flour confectionery products is considered to be quite actual, while functional food production technology is of significant importance from the prospect of food industry development on the whole. The recommended technology can be easily introduced in the production with no need for additional technological equipment.
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