ENRICHMENT OF FLOUR MIXTURES WITH FUNCTIONAL VEGETABLE ADDITIVES FOR PREPARATION OF BAKERY PRODUCTS

To enrich bread and bakery products, composite mixtures based on barley, buckwheat, oatmeal, amaranth and wheat germ flour are offered. The vitamin composition was assessed and the organoleptic properties of flour mixtures were determined, as well as their physicochemical parameters. The use of various ingredients not only enriches the products with useful substances, but also helps to increase the shelf life of the products.

Publication Details

Journal
Zenodo (CERN European Organization for Nuclear Research)
Published
2024-11-03
DOI
https://doi.org/10.5281/zenodo.14038666
Primary Topic
Food Industry and Aquatic Biology
Type
article
Field-Weighted Citation Impact
0.00
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article

ENRICHMENT OF FLOUR MIXTURES WITH FUNCTIONAL VEGETABLE ADDITIVES FOR PREPARATION OF BAKERY PRODUCTS

Zenodo (CERN European Organization for Nuclear Research)
Food Industry and Aquatic Biology
article

ENRICHMENT OF FLOUR MIXTURES WITH FUNCTIONAL VEGETABLE ADDITIVES FOR PREPARATION OF BAKERY PRODUCTS

article en

Abstract

To enrich bread and bakery products, composite mixtures based on barley, buckwheat, oatmeal, amaranth and wheat germ flour are offered. The vitamin composition was assessed and the organoleptic properties of flour mixtures were determined, as well as their physicochemical parameters. The use of various ingredients not only enriches the products with useful substances, but also helps to increase the shelf life of the products.

Zenodo (CERN European Organization for Nuclear Research)
Zero hunger
Openalex Percentile: Top 54%
Food Industry and Aquatic Biology
DOIOpen Access PDFOpenAlex
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ENRICHMENT OF FLOUR MIXTURES WITH FUNCTIONAL VEGETABLE ADDITIVES FOR PREPARATION OF BAKERY PRODUCTS · Zenodo (CERN European Organization for Nuclear Research) (2024) | TGRS Research Map | TGRS