Scientific journal
Processes and Food Production Equipment
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media
ISSN:2072-2389
About the issue
Publications
Partners















Rules for using information in the ITMO domain zone

Personal Data Processing Policy

MARCH 2010 (published: 01.03.2010)

Number 1(9)

Home > Issue > Formula development of bread with high nutritional quality

Formula development of bread with high nutritional quality

Andreev A.N., Smirnov S.V.

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.
Read the full article 


Keywords: complete protein, enriched bread, optimization

Editorial address:
191002, St. Petersburg, street. Lomonosova 9, office. 2133
phone +7 (812) 480-02-72, e-mail: piapp@itmo.ru

Information 2006-2025, All rights reserved
Development by ITMO University © 2013
Яндекс.Метрика