Open AccessTHE APPLICATION OF SPROUTED GRAIN PULSES IN BAKERY PRODUCTS
Author(s) -
E.N. Chernenkov,
E.I. Koschina,
A.A. Koschina
Publication year - 2020
Publication title -
rossijskij èlektronnyj naučnyj žurnal
Language(s) - English
Resource type - Journals
ISSN - 2308-9644
DOI - 10.31563/2308-9644-2020-38-4-93-103
Subject(s) - recipe , organoleptic , food science , raw material , mathematics , moisture , water content , chemistry , materials science , composite material , engineering , geotechnical engineering , organic chemistry
This article is devoted to the study of the use of sprouted lentil grains, for the subsequent improvement of the quality and biological value of bread, by adding this type of raw material to the recipe. At this stage, the physicochemical and organoleptic characteristics of bread with the addition of various dosages of sprouted lentils were studied. According to the results of the studies, it was found that the optimal dosage of adding lentils in the manufacture of bread is 4%. As a result, a bread recipe was developed using sprouted wheat grain and the physicochemical parameters of this product were determined: moisture content was 36.51%, porosity was 73.61%, and acidity was 3 degrees.