FUNCTIONAL BREAD MADE USING RYE FLOUR AND INNOVATIVE INGREDIENTS BASED ON SPROUTED RYE GRAIN
Authors:
Type:
Сonference abstract
Published:
16.02.2023
Subject area:
UDK 66 Химическая технология. Химическая промышленность. Пищевая промышленность. Металлургия. Родственные отрасли
Language:
Russian
Keywords:
rye bread, rye-wheat bread, sprouted rye grain, functional products
Abstract (English):
The development of the production of bakery products for specialized and functional purposes, enriched with irreplaceable components that allow changing bread as a nutritional element, is a priority for the baking industry. The aim of the work was to study the nutrition values of bread made using rye flour and an innovative ingredient based on sprooted rye. It was shown that bread made using rye flour, as well as products based on sprouted rye, is a source of essential elements and it can be classified as food additives.
The development of the production of bakery products for specialized and functional purposes, enriched with irreplaceable components that allow changing bread as a nutritional element, is a priority for the baking industry. The aim of the work was to study the nutrition values of bread made using rye flour and an innovative ingredient based on sprooted rye. It was shown that bread made using rye flour, as well as products based on sprouted rye, is a source of essential elements and it can be classified as food additives.
Keywords:
rye bread, rye-wheat bread, sprouted rye grain, functional products
rye bread, rye-wheat bread, sprouted rye grain, functional products
1. Kostyuchenko, M.N. Trends and reasons for the stagnation of the market for rye varieties of bakery products in Russia / M.N. Kostyuchenko, A.P. Kosovan, I.I. Shaposhnikov // Bakery of Russia. - 2020. - No. 3. - 12-18
2. Tutelyan V.A. Chemical composition and calorie content of Russian food products: a Handbook/V.A. Tutelyan. M.: DeLi plus. - 2012. - 284 p.
3. Poutanen, K. Rye and Health. 2014. P. 1-6. doihttps://doi.org/10.1016/b978-1-891127-81-6.50001-8
