BAKERY TECHNOLOGY USING LENTILS
Journal Title: Вчені записки Таврійського національного університету імені В. І. Вернадського. Серія: Технічні науки - Year 2018, Vol 29, Issue 5
Abstract
The article considers one of the ways to improve the technology of bakery products by replacing part of the flour with wheat raw materials, namely lentils with the aim of improving food and biological value. Studies have established that in this way it is possible to increase the content of essential amino acids, dietary fiber, vitamins and minerals. The technology of bakery products using lentil puree has been developed. The results of evaluating the quality of the bakery products developed in comparison with the traditional ones show that the integrated quality indicators of the developed products exceeded the control ones as a result of the addition of lentils. Developed products using lentils with an increased content of proteins, dietary fiber and B vitamins can be recommended to meet consumer demand for products of increased biological value.
Authors and Affiliations
Ю. В. Земліна, А. В. Антоненко, І. М. Грищенко, І. В. Нестеренко, М. Ю. Криворучко, К. О. Приходько
Keywords
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