The use of walnut flour in the recipe of "Fitness" buckwheat bread
We studied the sensory compatibility, physical and chemical parameters and nutritional value of the raw materials – wheat flour, walnut flour and buckwheat mix. We tested several variants of modifying the studied bread recipe. We identified the superiority of the walnut flour over the wheat raw ma...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Prince of Songkla University
2021-04-01
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| Series: | Songklanakarin Journal of Science and Technology (SJST) |
| Subjects: | |
| Online Access: | https://rdo.psu.ac.th/sjstweb/journal/43-2/35.pdf |
| _version_ | 1819043899821260800 |
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| author | Ksenia Kameneva Ksenia Shcheveva Natalya Naumova |
| author_facet | Ksenia Kameneva Ksenia Shcheveva Natalya Naumova |
| author_sort | Ksenia Kameneva |
| collection | DOAJ |
| description | We studied the sensory compatibility, physical and chemical parameters and nutritional value of the raw materials –
wheat flour, walnut flour and buckwheat mix. We tested several variants of modifying the studied bread recipe. We identified the
superiority of the walnut flour over the wheat raw material in providing several nutrients. We determined the priority role of the
wheat flour in the formation of porosity and specific volume of bread. We established the practical possibility of substituting
15% of the high-grade wheat flour with walnut flour, and substituting 4% of baking mix with a similar amount of dry wheat
gluten in a buckwheat bread. The products with modified composition have good consumer properties and are characterized by
high contents of plant lipids, proteins, and soluble and ballast fibers, and are rich in minerals and vitamins. |
| first_indexed | 2024-12-21T10:04:07Z |
| format | Article |
| id | doaj.art-efad20a204704ecc9c4b63a5f71d0a02 |
| institution | Directory Open Access Journal |
| issn | 0125-3395 |
| language | English |
| last_indexed | 2024-12-21T10:04:07Z |
| publishDate | 2021-04-01 |
| publisher | Prince of Songkla University |
| record_format | Article |
| series | Songklanakarin Journal of Science and Technology (SJST) |
| spelling | doaj.art-efad20a204704ecc9c4b63a5f71d0a022022-12-21T19:07:53ZengPrince of Songkla UniversitySongklanakarin Journal of Science and Technology (SJST)0125-33952021-04-0143255756310.14456/sjst-psu.2021.75The use of walnut flour in the recipe of "Fitness" buckwheat breadKsenia Kameneva0Ksenia Shcheveva1Natalya Naumova2Department of Food Technology and Biotechnology, Higher School of Medicine and Biology, South Ural State University (National Research University), Chelyabinsk, 454080 RussiaDepartment of Food Technology and Biotechnology, Higher School of Medicine and Biology, South Ural State University (National Research University), Chelyabinsk, 454080 RussiaDepartment of Food Technology and Biotechnology, Higher School of Medicine and Biology, South Ural State University (National Research University), Chelyabinsk, 454080 RussiaWe studied the sensory compatibility, physical and chemical parameters and nutritional value of the raw materials – wheat flour, walnut flour and buckwheat mix. We tested several variants of modifying the studied bread recipe. We identified the superiority of the walnut flour over the wheat raw material in providing several nutrients. We determined the priority role of the wheat flour in the formation of porosity and specific volume of bread. We established the practical possibility of substituting 15% of the high-grade wheat flour with walnut flour, and substituting 4% of baking mix with a similar amount of dry wheat gluten in a buckwheat bread. The products with modified composition have good consumer properties and are characterized by high contents of plant lipids, proteins, and soluble and ballast fibers, and are rich in minerals and vitamins.https://rdo.psu.ac.th/sjstweb/journal/43-2/35.pdfwalnut flour“fitness” buckwheat bread |
| spellingShingle | Ksenia Kameneva Ksenia Shcheveva Natalya Naumova The use of walnut flour in the recipe of "Fitness" buckwheat bread Songklanakarin Journal of Science and Technology (SJST) walnut flour “fitness” buckwheat bread |
| title | The use of walnut flour in the recipe of "Fitness" buckwheat bread |
| title_full | The use of walnut flour in the recipe of "Fitness" buckwheat bread |
| title_fullStr | The use of walnut flour in the recipe of "Fitness" buckwheat bread |
| title_full_unstemmed | The use of walnut flour in the recipe of "Fitness" buckwheat bread |
| title_short | The use of walnut flour in the recipe of "Fitness" buckwheat bread |
| title_sort | use of walnut flour in the recipe of fitness buckwheat bread |
| topic | walnut flour “fitness” buckwheat bread |
| url | https://rdo.psu.ac.th/sjstweb/journal/43-2/35.pdf |
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