ПОВЫШЕНИЕ ПИЩЕВОЙ ЦЕННОСТИ ХЛЕБНЫХ ИЗДЕЛИЙ С ПРИМЕНЕНИЕМ ЗЕРНОСМЕСЕЙ

Abstract

The article presents the results of research on the nutritional value of bread, the rheological properties of crumb with a different content in its formulation of the "Velikolepnaya semerka" grain mixture. It is experimentally established that the enrichment of wheat bread with the "Magnificent Seven" grain mixture in the interval 15-30% increases the amount of vitamin B1 by 2.5 times, vitamin B2 by 1.9, vitamin C by 2.5 times, respectively; increasing the content of mineral substances: iron 2.26 times, phosphorus and zinc - in 2.3, antioxidant activity is increased by 2.01 times in comparison with the control sample. The optimal dosage was 25% of the grain mixture to the weight of the flour, because when we increased the amount of grain mixture to 30%, a decrease in bread volume was reduced by 17%.

Keywords

• зерносмесь
• технология
• хлеб
• минеральный состав
• витаминный состав
• антиоксидантная активность