Development of the Food Market of Stavropol Krai: Tendencies and Prospects

Kurennaya, V.V.; Alivanova, S.V.

doi:10.32651/2070-0288-2018-6-61-67

Cited by 1 publication

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The production and demand for the use of non-traditional cereals (soy, barley, chickpeas, corn), biologically active substances with detoxifying properties (pumpkin, carrot, beetroot, zucchini) in the production of bread products has increased dramatically over the past decades. There are enough facts 1206 (2023) 012047 IOP Publishing doi:10.1088/1755-1315/1206/1/012047 2 confirming the advantages of the grains of the proposed crops in the diet [2][3][4][5]. The use of vegetable additives containing biologically active substances can improve the quality of products and help in compliance with the recommendations of nutritionists on the daily consumption of non-traditional cereals.…”

Section: Introductionmentioning

confidence: 99%

New approaches to increasing the nutritional value of bread products based on the use of non-traditional cereals and biologically active substances with detoxifying properties

Altynbayeva,

Azimova,

Konarbayeva

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

A practical solution to the problem of increasing the nutritional value of bread is the use of high-protein soy seeds and pumpkin processing product - pectin, the potential of which is to improve the quality of bread, intensify the technological process, enhance the detoxification properties of finished products, including easily fermentable sugars, nitrogenous and mineral substances, vitamins, dietary fiber. The possibility of using whole-ground soy flour in the production of poly-strain starter culture is shown, which contributes to the improvement of the vital activity of lactic acid bacteria. The introduction of poly-strain soy sourdough and 0.5% by weight of dry pumpkin pectin flour into the bread intensifies the dough making process due to easily fermentable sugars, improves the quality of the finished bread, provides it with an increased content of protein, dietary fiber, nitrogenous and mineral substances, vitamins, giving bread detoxifying properties and increasing its freshness.

show abstract

Section: Introductionmentioning

confidence: 99%