Open AccessPea Germ Powder as Ingredient of Fortified High-Grade Wheat Flour Bread
Author(s) -
N.V. Shelepina
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/988/2/022047
Subject(s) - food science , wheat germ , ingredient , bran , wheat flour , husk , germ , whole grains , microbiology and biotechnology , mathematics , biology , raw material , botany , ecology , mathematical analysis
Bakery and pastry based on high-grade wheat flour have poor biological value whilst being highly calorific; this calls for adjustment in their chemical composition. Grain processing waste including pulp, germs, bran, husks, etc., are promising materials that could be used to enrich foods with indispensable components. This paper presents a technology of baking bread with pea germ powder along with evidence-based recommendations on the quantity and method if admixing germs to dough. Evidence suggests that adding pea germ powder to high-grade wheat flour improves its biological and nutritional value and helps expand the range of fortified foods.