Journal of Engineering and Applied Sciences
ISSN: Online 1818-7803ISSN: Print 1816-949x
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.
How to cite this article:
Nadezhda N. Alekhina, Elena I. Ponomareva, Svetlana I. Lukin and Alexandr A. Smirnykh. Grain Bread with Buckwheat Bran Flour for a Healthy Diet.
DOI: https://doi.org/10.36478/jeasci.2016.2623.2627
URL: https://www.makhillpublications.co/view-article/1816-949x/jeasci.2016.2623.2627