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MARCH 2010 (published: 01.03.2010)
Number 1(9)
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Formula development of bread with high nutritional quality
Andreev A.N., Smirnov S.V.
Keywords: complete protein, enriched bread, optimization
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 664.665
Formula development of bread with high nutritional quality
To make bread with sufficient amount of complete protein and vitamins one has
to make use of raw material that contains these substances in adequate quantities.
Cardinal problem is that non-conventional raw material is likely to unfavorably influence
bread quality. The paper analyzes the quantitative optimization of additives
to improve nutritional value of wheat bread, quantities being optimized by Box’s
method. The results obtained allow recommending 20% of soybean flour, 10% of
bran, 14% of dry milk and 7% of lecithin to be used in the formula of functional
bread.
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Read the full article
Keywords: complete protein, enriched bread, optimization
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License