ENRICHMENT OF FLOUR MIXTURES WITH FUNCTIONAL VEGETABLE ADDITIVES FOR PREPARATION OF BAKERY PRODUCTS
Keywords:
bakery products, enrichment, nutrients, flour mixtures, physicochemical indicators.Abstract
To enrich bread and bakery products, composite mixtures based on barley, buckwheat, oatmeal, amaranth and wheat germ flour are offered.
The vitamin composition was assessed and the organoleptic properties of flour mixtures were determined, as well as their physicochemical parameters. The use of various ingredients not only enriches the products with useful substances, but also helps to increase the shelf life of the products.
References
1. Lukin A.A. Prospects for creating functional bakery products. // Bulletin of the South Ural State University. Series: food and biotechnology. South Ural State University. Volume: 3 Issue: 1, 2015. – P. 95-100. ISSN: 2310-2748. ISSN: 2413-0559)
2. Pilat T.L., Belykh O.A., Volkova L.Yu. Functional foods: timely necessity or common misconception? // Food industry. No. 2, 2013. – pp. 71-73. ISSN: 0235-2486
3. Kodentsova V.M., Risnik D.V., Nikityuk D.B. Enrichment of products with vitamins: medical, social and economic aspects // Food industry. No. 9. 2017. – pp. 18-21. ISSN 0235-2486.
4. Danic M. Martirosyan. Functional Foods and Chronic Diseases: Science and Practice. // Oxford: Food Science Publisher. – 2011. ISBN -10: 1460971493 ISBN -13: 978-1460971499
5. Patent of the Republic of Uzbekistan IAP 88944 dated March 09, 2023. Method for producing flour mixture for functional food products and its composition / Saidova Yu.T., Safarov K.S., Rakhimov F.E., Imamov S.T.
Downloads
Published
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
