TECHNOLOGY OF BREAD FROM GRAIN AND BEANS MIXTURE
In this work, in order to increase the nutritional and biological value of bakery products, an unconventional legume mixture was used, and baker's pressed yeast was replaced with a sourdough from whole wheat grain. The chemical, mineral and amino acid composition of the legume mixture has been...
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| Format: | Article |
| Language: | English |
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Almaty Technological University
2022-06-01
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| Series: | Алматы технологиялық университетінің хабаршысы |
| Subjects: | |
| Online Access: | https://www.vestnik-atu.kz/jour/article/view/910 |
| _version_ | 1797785957720653824 |
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| author | N. B. BATYRBAEVA A. Z. RUSTEMOVA E. B. ASKARBEKOV |
| author_facet | N. B. BATYRBAEVA A. Z. RUSTEMOVA E. B. ASKARBEKOV |
| author_sort | N. B. BATYRBAEVA |
| collection | DOAJ |
| description | In this work, in order to increase the nutritional and biological value of bakery products, an unconventional legume mixture was used, and baker's pressed yeast was replaced with a sourdough from whole wheat grain. The chemical, mineral and amino acid composition of the legume mixture has been investigated. The best quality of the finished product is achieved by adding 10% leguminous mixture to the mass of first grade wheat flour. The research results showed that the developed combined flour with the introduction of leguminous crops made it possible to obtain bread with increased nutritional value, characterized by good organoleptic and physicochemical characteristics. |
| first_indexed | 2024-03-13T01:01:13Z |
| format | Article |
| id | doaj.art-b3c01882868f4405af7b477702d03d77 |
| institution | Directory Open Access Journal |
| issn | 2304-568X 2710-0839 |
| language | English |
| last_indexed | 2024-03-13T01:01:13Z |
| publishDate | 2022-06-01 |
| publisher | Almaty Technological University |
| record_format | Article |
| series | Алматы технологиялық университетінің хабаршысы |
| spelling | doaj.art-b3c01882868f4405af7b477702d03d772023-07-06T11:47:14ZengAlmaty Technological UniversityАлматы технологиялық университетінің хабаршысы2304-568X2710-08392022-06-0102232910.48184/2304-568X-2022-1-23-29419TECHNOLOGY OF BREAD FROM GRAIN AND BEANS MIXTUREN. B. BATYRBAEVA0A. Z. RUSTEMOVA1E. B. ASKARBEKOV2Almaty Technological UniversityKazakh National Agrarian Research UniversityAlmaty Technological UniversityIn this work, in order to increase the nutritional and biological value of bakery products, an unconventional legume mixture was used, and baker's pressed yeast was replaced with a sourdough from whole wheat grain. The chemical, mineral and amino acid composition of the legume mixture has been investigated. The best quality of the finished product is achieved by adding 10% leguminous mixture to the mass of first grade wheat flour. The research results showed that the developed combined flour with the introduction of leguminous crops made it possible to obtain bread with increased nutritional value, characterized by good organoleptic and physicochemical characteristics.https://www.vestnik-atu.kz/jour/article/view/9107 leguminous mixturessoybeansmung beanpeasleavenproteindietary fiber |
| spellingShingle | N. B. BATYRBAEVA A. Z. RUSTEMOVA E. B. ASKARBEKOV TECHNOLOGY OF BREAD FROM GRAIN AND BEANS MIXTURE Алматы технологиялық университетінің хабаршысы 7 leguminous mixtures soybeans mung bean peas leaven protein dietary fiber |
| title | TECHNOLOGY OF BREAD FROM GRAIN AND BEANS MIXTURE |
| title_full | TECHNOLOGY OF BREAD FROM GRAIN AND BEANS MIXTURE |
| title_fullStr | TECHNOLOGY OF BREAD FROM GRAIN AND BEANS MIXTURE |
| title_full_unstemmed | TECHNOLOGY OF BREAD FROM GRAIN AND BEANS MIXTURE |
| title_short | TECHNOLOGY OF BREAD FROM GRAIN AND BEANS MIXTURE |
| title_sort | technology of bread from grain and beans mixture |
| topic | 7 leguminous mixtures soybeans mung bean peas leaven protein dietary fiber |
| url | https://www.vestnik-atu.kz/jour/article/view/910 |
| work_keys_str_mv | AT nbbatyrbaeva technologyofbreadfromgrainandbeansmixture AT azrustemova technologyofbreadfromgrainandbeansmixture AT ebaskarbekov technologyofbreadfromgrainandbeansmixture |