Open AccessDevelopment of enriched grain bread
Author(s) -
О. В. Евдокимова,
Tamara Ivanova,
É. D. Polyakova,
E. A. Pyanikova,
А. Е. Ковалева,
E. I. Bykovskaya
Publication year - 2021
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 - 10.1088/1755-1315/640/2/022042
Subject(s) - food science , recipe , organoleptic , raw material , aroma , meal , whole grains , mathematics , wheat bread , wheat flour , chemistry , organic chemistry
The ratios of the flour from whole grain of buckwheat and wheat were selected to create a composite mixture of grain bread. The creation of the mixture is intended for increase its nutritional value in order to minimize certain disadvantages of the feedstock, including low biological, functional properties, high-calorie content due to the use of powders from a meal in the recipe plant materials (nettles, rose hips). The effect of various dosages of vegetable fortifiers on the viscosity of the dough, physicochemical parameters of experimental bread samples is revealed. The recipes of grain bread enriched with powders of nettle and rosehip meal are presented. The results of the assessment of organoleptic and physicochemical quality indicators of grain bread are presented. The effect of meal powders on the aroma-forming compounds of the finished product and its digestibility is established. The data for calculating the percentage of the daily requirement for certain food substances when using enriched grain bread are presented.