The use of flax seeds in the bread recipe
The article was devoted to research on the creation of a bread recipe using flaxseed products. In order to increase the nutritional and biological value of dietary bread from rye flour, flax seeds are used, which belong to natural raw materials. Flax seeds are a source of the main functional food in...
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| Format: | Article |
| Language: | English |
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Almaty Technological University
2023-07-01
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| Series: | Алматы технологиялық университетінің хабаршысы |
| Subjects: | |
| Online Access: | https://www.vestnik-atu.kz/jour/article/view/1790 |
| _version_ | 1797785868459573248 |
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| author | М. P. Baiysbayeva A. K. Izembaeva Z. N. Moldakulova D. B. Zhumanazar B. K. Tynym |
| author_facet | М. P. Baiysbayeva A. K. Izembaeva Z. N. Moldakulova D. B. Zhumanazar B. K. Tynym |
| author_sort | М. P. Baiysbayeva |
| collection | DOAJ |
| description | The article was devoted to research on the creation of a bread recipe using flaxseed products. In order to increase the nutritional and biological value of dietary bread from rye flour, flax seeds are used, which belong to natural raw materials. Flax seeds are a source of the main functional food ingredients and biologically active substances that have a beneficial effect on the human body. Therefore, the influence of flax seed products on the quality of dough and finished products for obtaining loaves with high nutritional value was investigated. To increase the nutritional and biological value of the loaves, a whole-grain mixture of flax seeds was added in a dosage of 5-20% and 0.3-0.5% dietary fiber from rice husks and a starter culture with the addition of an infusion of flax seeds instead of pressed yeast. As a result of the conducted studies, the optimal option was chosen for the production of dietary snacks with the addition of 10% whole-grain mixture of flaxseed and 0.5% dietary fiber. The content of nutrients in the resulting product has increased, increasing the nutritional and biological value of the loaves. The developed products had high nutritional value and good quality, which allows them to be used in dietary nutrition. |
| first_indexed | 2024-03-13T01:00:59Z |
| format | Article |
| id | doaj.art-7cf6eaee00674ef19317439f8cc6fe41 |
| institution | Directory Open Access Journal |
| issn | 2304-568X 2710-0839 |
| language | English |
| last_indexed | 2024-03-13T01:00:59Z |
| publishDate | 2023-07-01 |
| publisher | Almaty Technological University |
| record_format | Article |
| series | Алматы технологиялық университетінің хабаршысы |
| spelling | doaj.art-7cf6eaee00674ef19317439f8cc6fe412023-07-06T11:47:15ZengAlmaty Technological UniversityАлматы технологиялық университетінің хабаршысы2304-568X2710-08392023-07-01029910610.48184/2304-568X-2023-2-99-106604The use of flax seeds in the bread recipeМ. P. Baiysbayeva0A. K. Izembaeva1Z. N. Moldakulova2D. B. Zhumanazar3B. K. Tynym4Almaty technological universityAlmaty technological universityAlmaty technological universityAlmaty technological universityAlmaty technological universityThe article was devoted to research on the creation of a bread recipe using flaxseed products. In order to increase the nutritional and biological value of dietary bread from rye flour, flax seeds are used, which belong to natural raw materials. Flax seeds are a source of the main functional food ingredients and biologically active substances that have a beneficial effect on the human body. Therefore, the influence of flax seed products on the quality of dough and finished products for obtaining loaves with high nutritional value was investigated. To increase the nutritional and biological value of the loaves, a whole-grain mixture of flax seeds was added in a dosage of 5-20% and 0.3-0.5% dietary fiber from rice husks and a starter culture with the addition of an infusion of flax seeds instead of pressed yeast. As a result of the conducted studies, the optimal option was chosen for the production of dietary snacks with the addition of 10% whole-grain mixture of flaxseed and 0.5% dietary fiber. The content of nutrients in the resulting product has increased, increasing the nutritional and biological value of the loaves. The developed products had high nutritional value and good quality, which allows them to be used in dietary nutrition.https://www.vestnik-atu.kz/jour/article/view/1790ryeloaveslazinessdietary fibersourdoughdoughnutritional value |
| spellingShingle | М. P. Baiysbayeva A. K. Izembaeva Z. N. Moldakulova D. B. Zhumanazar B. K. Tynym The use of flax seeds in the bread recipe Алматы технологиялық университетінің хабаршысы rye loaves laziness dietary fiber sourdough dough nutritional value |
| title | The use of flax seeds in the bread recipe |
| title_full | The use of flax seeds in the bread recipe |
| title_fullStr | The use of flax seeds in the bread recipe |
| title_full_unstemmed | The use of flax seeds in the bread recipe |
| title_short | The use of flax seeds in the bread recipe |
| title_sort | use of flax seeds in the bread recipe |
| topic | rye loaves laziness dietary fiber sourdough dough nutritional value |
| url | https://www.vestnik-atu.kz/jour/article/view/1790 |
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