Open AccessFlaxseed bread for therapeutic nutrition
Author(s) -
N N Sevostyanova,
E A Pchelina,
M A Vihrova,
Olga Trezorova,
Л. В. Андреева
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/613/1/012137
Subject(s) - food science , sugar , microbiology and biotechnology , product (mathematics) , gluten , medicine , biology , mathematics , geometry
The study analyzes the effects of the diet and various classes of macronutrients on metabolism, as well as the use of low-carb nutrition in the treatment of cardiovascular diseases, diabetes, and metabolic syndrome. The authors have proposed an optimal set of ingredients for the production of bread, the use of which will allow to correct the course of these diseases, and also will allow consumption for groups of people suffering from intolerance to gluten, milk and sugar. Two recipes for yeast-free flaxseed bread with the addition of a vegetable drink made from oats and hazelnuts, as the least allergenic foods, are proposed. The analysis of the quality of the finished product is performed, as well as the comparison of samples in nutritional value with industrial varieties of bread, including products made for the dietary sector.