The Use of Sprouted Wheat Grains in Production of Bread and Bakery Products

Паймулина, А.В.; Naumenko, N.V.; Paymulina, Anastasia V.; Слобожанина, Е.В.; Poroshina, K.A.

doi:10.14529/food180407

Cited by 1 publication

(1 citation statement)

References 1 publication

(1 reference statement)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…• developing of bread products that meet increasing consumer requirements for the quality and assortment of bread, while maintaining a low cost; • the creation of new types of products that meet modern requirements of nutrition science; • improvement of production technology of traditional and new bakery products; • introduction of advanced resource-saving technologies in order to produce competitive products [2,3]. The use of food additives in bakery allows to: • intensify the technological process; introduce accelerated technology for the preparation of bread; • improve the rheological properties of the dough (elastic properties for laminating the dough, visco-plastic properties, reducing the adhesion of the dough pieces).…”

Section: Introductionmentioning

confidence: 99%

Effect of Food Additives on Physical and Chemical Properties of Dietary Salt Free Bread

Smolnikova¹,

Moldabayeva²,

Kenijz³

et al. 2019

IJRTE

View full text Add to dashboard Cite

Advanced research direction for expanding the range of bakery products is the production of dietary salt-free bread, with the addition of food additives of plant and animal origin. This paper presents the formulation of dietary salt free bread. Flax seeds, pollen, curd whey and DVS Bifidus bacteria preparation are used in preparation of bread. The physical and chemical indicators and sensory profile of dietary salt free bread evaluated. Developed dietary salt free bread contains more protein (9.0 g/100g), carbohydrates (53.4 g/100g), fibers (7.0 g/100g) and minerals (2.5 g/100g) compared with traditional wheat bread.

show abstract

Section: Introductionmentioning

confidence: 99%