ПОВЫШЕНИЕ ПИЩЕВОЙ ЦЕННОСТИ ХЛЕБНЫХ ИЗДЕЛИЙ С ПРИМЕНЕНИЕМ ЗЕРНОСМЕСЕЙ
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 "M...
| Format: | Article |
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| Language: | English |
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Almaty Technological University
2021-01-01
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| Series: | Алматы технологиялық университетінің хабаршысы |
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| Online Access: | https://www.vestnik-atu.kz/jour/article/view/67 |
| _version_ | 1797786003374604288 |
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| collection | DOAJ |
| description | 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%. |
| first_indexed | 2024-03-13T01:01:59Z |
| format | Article |
| id | doaj.art-4c30599538b34ebfafe9525c9c30378d |
| institution | Directory Open Access Journal |
| issn | 2304-568X 2710-0839 |
| language | English |
| last_indexed | 2024-03-13T01:01:59Z |
| publishDate | 2021-01-01 |
| publisher | Almaty Technological University |
| record_format | Article |
| series | Алматы технологиялық университетінің хабаршысы |
| spelling | doaj.art-4c30599538b34ebfafe9525c9c30378d2023-07-06T11:47:11ZengAlmaty Technological UniversityАлматы технологиялық университетінің хабаршысы2304-568X2710-08392021-01-0102687265ПОВЫШЕНИЕ ПИЩЕВОЙ ЦЕННОСТИ ХЛЕБНЫХ ИЗДЕЛИЙ С ПРИМЕНЕНИЕМ ЗЕРНОСМЕСЕЙ01234Алматинский технологический университетАлматинский технологический университетАлматинский технологический университетАлматинский технологический университетАлматинский технологический университетThe 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%.https://www.vestnik-atu.kz/jour/article/view/67зерносмесьтехнологияхлебминеральный составвитаминный составантиоксидантная активность |
| spellingShingle | ПОВЫШЕНИЕ ПИЩЕВОЙ ЦЕННОСТИ ХЛЕБНЫХ ИЗДЕЛИЙ С ПРИМЕНЕНИЕМ ЗЕРНОСМЕСЕЙ Алматы технологиялық университетінің хабаршысы зерносмесь технология хлеб минеральный состав витаминный состав антиоксидантная активность |
| title | ПОВЫШЕНИЕ ПИЩЕВОЙ ЦЕННОСТИ ХЛЕБНЫХ ИЗДЕЛИЙ С ПРИМЕНЕНИЕМ ЗЕРНОСМЕСЕЙ |
| title_full | ПОВЫШЕНИЕ ПИЩЕВОЙ ЦЕННОСТИ ХЛЕБНЫХ ИЗДЕЛИЙ С ПРИМЕНЕНИЕМ ЗЕРНОСМЕСЕЙ |
| title_fullStr | ПОВЫШЕНИЕ ПИЩЕВОЙ ЦЕННОСТИ ХЛЕБНЫХ ИЗДЕЛИЙ С ПРИМЕНЕНИЕМ ЗЕРНОСМЕСЕЙ |
| title_full_unstemmed | ПОВЫШЕНИЕ ПИЩЕВОЙ ЦЕННОСТИ ХЛЕБНЫХ ИЗДЕЛИЙ С ПРИМЕНЕНИЕМ ЗЕРНОСМЕСЕЙ |
| title_short | ПОВЫШЕНИЕ ПИЩЕВОЙ ЦЕННОСТИ ХЛЕБНЫХ ИЗДЕЛИЙ С ПРИМЕНЕНИЕМ ЗЕРНОСМЕСЕЙ |
| title_sort | повышение пищевой ценности хлебных изделий с применением зерносмесей |
| topic | зерносмесь технология хлеб минеральный состав витаминный состав антиоксидантная активность |
| url | https://www.vestnik-atu.kz/jour/article/view/67 |