The use of flour from germinated buckwheat in bread recipes
The results of the study of technological properties, chemical composition of buckwheat varieties of the Republic of Bashkortostan, as well as the effect of flour from sprouted buckwheat grain on the quality of wheat bread are presented. According to the nutritional value, in order to obtain buckwhe...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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EDP Sciences
2023-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2023/16/bioconf_cibta2023_01009.pdf |
| _version_ | 1797364719473917952 |
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| author | Badamshina E.V. Leonova S.A. Gareeva I.T. Nikulina N.Sh. Koschina E.I. |
| author_facet | Badamshina E.V. Leonova S.A. Gareeva I.T. Nikulina N.Sh. Koschina E.I. |
| author_sort | Badamshina E.V. |
| collection | DOAJ |
| description | The results of the study of technological properties, chemical composition of buckwheat varieties of the Republic of Bashkortostan, as well as the effect of flour from sprouted buckwheat grain on the quality of wheat bread are presented. According to the nutritional value, in order to obtain buckwheat flour in order to include it in the bread recipe, the Inzer buckwheat variety was selected. The parameters of soaking and germination of buckwheat grain of this variety are optimized and it is shown that due to germination, the physico-chemical parameters of flour and its antioxidant activity are improved. Thus, the expediency of introducing flour from sprouted buckwheat grain into the recipe of wheat bread is proved. The optimal content of flour from sprouted buckwheat grain in the composition of a composite mixture with wheat flour of grade I, which amounted to 10%, providing an improvement in the organoleptic and physico-chemical parameters of bread, was established. |
| first_indexed | 2024-03-08T16:39:12Z |
| format | Article |
| id | doaj.art-787b5af29df74c8e8e8ce34b75541197 |
| institution | Directory Open Access Journal |
| issn | 2117-4458 |
| language | English |
| last_indexed | 2024-03-08T16:39:12Z |
| publishDate | 2023-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj.art-787b5af29df74c8e8e8ce34b755411972024-01-05T10:34:05ZengEDP SciencesBIO Web of Conferences2117-44582023-01-01710100910.1051/bioconf/20237101009bioconf_cibta2023_01009The use of flour from germinated buckwheat in bread recipesBadamshina E.V.0Leonova S.A.1Gareeva I.T.2Nikulina N.Sh.3Koschina E.I.4Bashkir Research Institute of Agriculture - Subdivision of the Ufa Federal Research Centre of the Russian Academy of SciencesFSBEI of HE “Bashkir State Agrarian University”, Ufa, RussiaFSBEI of HE “Bashkir State Agrarian University”, Ufa, RussiaFSBEI of HE “Bashkir State Agrarian University”, Ufa, RussiaFSBEI of HE “Bashkir State Agrarian University”, Ufa, RussiaThe results of the study of technological properties, chemical composition of buckwheat varieties of the Republic of Bashkortostan, as well as the effect of flour from sprouted buckwheat grain on the quality of wheat bread are presented. According to the nutritional value, in order to obtain buckwheat flour in order to include it in the bread recipe, the Inzer buckwheat variety was selected. The parameters of soaking and germination of buckwheat grain of this variety are optimized and it is shown that due to germination, the physico-chemical parameters of flour and its antioxidant activity are improved. Thus, the expediency of introducing flour from sprouted buckwheat grain into the recipe of wheat bread is proved. The optimal content of flour from sprouted buckwheat grain in the composition of a composite mixture with wheat flour of grade I, which amounted to 10%, providing an improvement in the organoleptic and physico-chemical parameters of bread, was established.https://www.bio-conferences.org/articles/bioconf/pdf/2023/16/bioconf_cibta2023_01009.pdf |
| spellingShingle | Badamshina E.V. Leonova S.A. Gareeva I.T. Nikulina N.Sh. Koschina E.I. The use of flour from germinated buckwheat in bread recipes BIO Web of Conferences |
| title | The use of flour from germinated buckwheat in bread recipes |
| title_full | The use of flour from germinated buckwheat in bread recipes |
| title_fullStr | The use of flour from germinated buckwheat in bread recipes |
| title_full_unstemmed | The use of flour from germinated buckwheat in bread recipes |
| title_short | The use of flour from germinated buckwheat in bread recipes |
| title_sort | use of flour from germinated buckwheat in bread recipes |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2023/16/bioconf_cibta2023_01009.pdf |
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