Nutritional and biological value of new bakery and flour confectionery products
The article presents new products of Federal Agricultural Research Center of the North-East: rye-wheat crisp bread "Dorozhnye", "Pikantnye", "With sesame" and cake "Osenny" on dense ferment and yeast. Nutritional and biological value of new products is determi...
| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
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Federal Agricultural Research Center of the North-East named N.V. Rudnitsky
2018-10-01
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| Series: | Аграрная наука Евро-Северо-Востока |
| Subjects: | |
| Online Access: | https://www.agronauka-sv.ru/jour/article/view/257 |
| _version_ | 1797290343339655168 |
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| author | N. K. Lapteva L. V. Mit'kinykh |
| author_facet | N. K. Lapteva L. V. Mit'kinykh |
| author_sort | N. K. Lapteva |
| collection | DOAJ |
| description | The article presents new products of Federal Agricultural Research Center of the North-East: rye-wheat crisp bread "Dorozhnye", "Pikantnye", "With sesame" and cake "Osenny" on dense ferment and yeast. Nutritional and biological value of new products is determined by the content of rye peeled flour, sunflower oil, sesame, garlic, fermented rye malt and raisin. They enrich the products with dietary fibers, minerals, vitamins and poly-unsaturated fatty acids. Crispbreads are characterized with high content of poly-unsaturated linolic acid (6.1-8.0 g/100 g of the product), which is included in cell membranes, other structures of tissues and performs a number of important functions in organism. Mineral content (potassium, calcium, magnesium, phosphorus and iron) in rye-wheat crisp bread "Dorozhnye", "Pikantnye", "With sesame" is 50.8; 54.8; 90.2 % higher than in the control (crisp bread "Domashnie"). Use of 100 g/ day of rye-wheat crisp bread allows to cover 31.3...33.7% of average daily physiological demand of human in dietary fibers (industrial analogue has only 22.7%). Cake "Osenny" 1.9 times exceeds the control sample (cake "Sportivny") in content of dietary fibers (4.1 g/100 g). Cake "Osenny" has 3.16 g of polyunsaturated fatty acids per 100 g; the main part of which is linolic acid. Cake "Osenny" is 20.8% lower in energy value than control sample. Use of 100 g/day of cake "Osenny" twice increases human physiological need in polyunsaturated fatty acids and dietary fiber as compared to the industrial analogue, cake "Sportivny". Introducing of the new products into manufacturing allows to enlarge the assortment of bread and flour confectioneries with increased nutritional and biological value for adequate nutrition of human in modern world. |
| first_indexed | 2024-03-07T19:20:09Z |
| format | Article |
| id | doaj.art-84481b3ee9a044ab8a07a671496dd7c7 |
| institution | Directory Open Access Journal |
| issn | 2072-9081 2500-1396 |
| language | Russian |
| last_indexed | 2024-03-07T19:20:09Z |
| publishDate | 2018-10-01 |
| publisher | Federal Agricultural Research Center of the North-East named N.V. Rudnitsky |
| record_format | Article |
| series | Аграрная наука Евро-Северо-Востока |
| spelling | doaj.art-84481b3ee9a044ab8a07a671496dd7c72024-02-29T11:31:10ZrusFederal Agricultural Research Center of the North-East named N.V. RudnitskyАграрная наука Евро-Северо-Востока2072-90812500-13962018-10-01665697410.30766/2072-9081.2018.66.5.69-74256Nutritional and biological value of new bakery and flour confectionery productsN. K. Lapteva0L. V. Mit'kinykh1Federal Agricultural Research Center of the North-East named N. V. RudnitskyFederal Agricultural Research Center of the North-East named N. V. RudnitskyThe article presents new products of Federal Agricultural Research Center of the North-East: rye-wheat crisp bread "Dorozhnye", "Pikantnye", "With sesame" and cake "Osenny" on dense ferment and yeast. Nutritional and biological value of new products is determined by the content of rye peeled flour, sunflower oil, sesame, garlic, fermented rye malt and raisin. They enrich the products with dietary fibers, minerals, vitamins and poly-unsaturated fatty acids. Crispbreads are characterized with high content of poly-unsaturated linolic acid (6.1-8.0 g/100 g of the product), which is included in cell membranes, other structures of tissues and performs a number of important functions in organism. Mineral content (potassium, calcium, magnesium, phosphorus and iron) in rye-wheat crisp bread "Dorozhnye", "Pikantnye", "With sesame" is 50.8; 54.8; 90.2 % higher than in the control (crisp bread "Domashnie"). Use of 100 g/ day of rye-wheat crisp bread allows to cover 31.3...33.7% of average daily physiological demand of human in dietary fibers (industrial analogue has only 22.7%). Cake "Osenny" 1.9 times exceeds the control sample (cake "Sportivny") in content of dietary fibers (4.1 g/100 g). Cake "Osenny" has 3.16 g of polyunsaturated fatty acids per 100 g; the main part of which is linolic acid. Cake "Osenny" is 20.8% lower in energy value than control sample. Use of 100 g/day of cake "Osenny" twice increases human physiological need in polyunsaturated fatty acids and dietary fiber as compared to the industrial analogue, cake "Sportivny". Introducing of the new products into manufacturing allows to enlarge the assortment of bread and flour confectioneries with increased nutritional and biological value for adequate nutrition of human in modern world.https://www.agronauka-sv.ru/jour/article/view/257crisp bread from rye and wheat flour mixcakesraw ryenutritional value |
| spellingShingle | N. K. Lapteva L. V. Mit'kinykh Nutritional and biological value of new bakery and flour confectionery products Аграрная наука Евро-Северо-Востока crisp bread from rye and wheat flour mix cakes raw rye nutritional value |
| title | Nutritional and biological value of new bakery and flour confectionery products |
| title_full | Nutritional and biological value of new bakery and flour confectionery products |
| title_fullStr | Nutritional and biological value of new bakery and flour confectionery products |
| title_full_unstemmed | Nutritional and biological value of new bakery and flour confectionery products |
| title_short | Nutritional and biological value of new bakery and flour confectionery products |
| title_sort | nutritional and biological value of new bakery and flour confectionery products |
| topic | crisp bread from rye and wheat flour mix cakes raw rye nutritional value |
| url | https://www.agronauka-sv.ru/jour/article/view/257 |
| work_keys_str_mv | AT nklapteva nutritionalandbiologicalvalueofnewbakeryandflourconfectioneryproducts AT lvmitkinykh nutritionalandbiologicalvalueofnewbakeryandflourconfectioneryproducts |