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2014 (published: 11.09.2014)
Number 3(21)
Home > Issue > Development of technology of functional products sprouted grain
Kurganova E.V., Ishevskii A.L.
Currently, the market of food products of functional purpose - one of the youngest and most dynamically developing in the food industry. One of the earliest functional food was bread. The peculiarity technology of production of bread from sprouted grains is the maximum use of raw materials and natural product of high quality with minimal losses and maximum output. Functional properties of the products increase due to the replacement of flour in grain sprouts, also increases the chemical and mineral compositions. The purpose of the work was: - development of technology of production of bread products on the basis of raw materials of vegetable and animal origin. In this regard, the following tasks were solved: - investigation of functional and technological properties of vegetative product from sprouted grains; - determination of physicochemical, organoleptic indexes of the bread.
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Keywords: functional products, bread from sprouted grains, wheat germ, whole grain bread.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 664.7
Development of technology of functional products sprouted grain
Currently, the market of food products of functional purpose - one of the youngest and most dynamically developing in the food industry. One of the earliest functional food was bread. The peculiarity technology of production of bread from sprouted grains is the maximum use of raw materials and natural product of high quality with minimal losses and maximum output. Functional properties of the products increase due to the replacement of flour in grain sprouts, also increases the chemical and mineral compositions. The purpose of the work was: - development of technology of production of bread products on the basis of raw materials of vegetable and animal origin. In this regard, the following tasks were solved: - investigation of functional and technological properties of vegetative product from sprouted grains; - determination of physicochemical, organoleptic indexes of the bread.
Read the full article
Keywords: functional products, bread from sprouted grains, wheat germ, whole grain bread.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License