The effect of the addition of flour from the root tubers of sweet potato varieties (<i>Ipomoea batatas</i> Lam.) with colored pulp on the baking and consumer qualities of wheat bread

The effect of the addition of flour from the root tubers of sweet potato varieties (<i>Ipomoea batatas</i> Lam.) with colored pulp on the baking and consumer qualities of wheat bread

Relevance. Currently, there is an increasing interest in nutritional supplements of natural origin. One of the crops that can be used for this is sweet potato. The inclusion of flour from dried sweet potato tubers with colored pulp in the recipe of wheat bread can contribute to its enrichment with v...

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Bibliographic Details
Main Authors: V. S. Bobkov, M. N. Polyakova, A. A. Meleshin, I. N. Voronchikhina
Format: Article
Language:English
Published: Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center" 2022-06-01
Series:Овощи России
Subjects:
sweet potato
food additive
dry matter
baking qualities
anthocyanins
carotenoids
antioxidants
Online Access:https://www.vegetables.su/jour/article/view/1986

Internet

https://www.vegetables.su/jour/article/view/1986

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