@article{MAKHILLJEAS2016111213946,
    title = {Grain Bread with Buckwheat Bran Flour for a Healthy Diet},
    journal = {Journal of Engineering and Applied Sciences},
    volume = {11},
    number = {12},
    pages = {2623-2627},
    year = {2016},
    issn = {1816-949x},
    doi = {jeasci.2016.2623.2627},
    url = {https://makhillpublications.co/view-article.php?issn=1816-949x&doi=jeasci.2016.2623.2627},
    author = {Nadezhda N.,Elena I.,Svetlana I. and},
    keywords = {Bio-activated wheat grain,buckwheat bran flour,bread,nutritional value,antioxidant activity,bran flour},
    abstract = {The possibility of using buckwheat bran flour in the recipes of bakery products isinvestigated. This
flour has balanced chemical composition and high nutritional value which makes it a promising ingredient for
use in the production of new types of healthful and dietary foods (particularly bread)based on cereal crops.
Breadas a staple food is a convenient product for enrichment with macro- and micronutrients. The purpose of
our study was to improve the quality parameters of bread made from bio-activated wheat grain through the use
of buckwheat bran flour in the recipe. It was found that the addition of thisflour allowed increasingthe bread
antioxidant activity by 12.5%, dietary fiber content by 21.0% and minerals by 15.0-39.5%. As a result, the total
product cost reduced by 44.5% and the developed bread may be considered a new product for a healthy diet.}
    }