TY  - JOUR
T1  - Grain Bread with Buckwheat Bran Flour for a Healthy Diet
AU - Alekhina, Nadezhda N. AU - Ponomareva, Elena I. AU - Lukin, Svetlana I. AU - Smirnykh, Alexandr A. 
JO  - Journal of Engineering and Applied Sciences
VL  - 11
IS  - 12
SP  - 2623
EP  - 2627
PY  - 2016
DA  - 2001/08/19
SN  - 1816-949x
DO  - jeasci.2016.2623.2627
UR  - https://makhillpublications.co/view-article.php?doi=jeasci.2016.2623.2627
KW  - Bio-activated wheat grain
KW  -buckwheat bran flour
KW  -bread
KW  -nutritional value
KW  -antioxidant activity
KW  -bran flour
AB  - 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.
ER  -