Germinated grain utilization in wheat bread technology for higher nutrition value

Rakcejeva, T.; Skudra, L.

Germinated grain utilization in wheat bread technology for higher nutrition value

2004

Rakcejeva, T.(Latvia Univ. of Agriculture, Jelgava (Latvia)) | Skudra, L.(Latvia Univ. of Agriculture, Jelgava (Latvia))

Germinated grain application is a new method in wheat bread making technology. Germinated wheat was used for experiments. The result of the new products is higher nutrition value of bread: an elevated content of proteins, fibre, B1, B2, B5, C and E vitamins. The method of wheat bread preparation with germinated grain addition have some common unlaces from traditional wheat bread cooking reception. The dough sourness is regulated by addition of curd wheynutrition value of bread is increased as well.

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AGROVOC Keywords

bread breadmaking caillebotte curd dietary fibres fibra de la dieta fibre alimentaire food technology germination graine harina de trigo lactosuero latvia letonia lettonie nutritive value pain pan panification proteine proteins recherche research seeds semilla technologie alimentaire valeur nutritive valor nutritivo vitaminas vitamine vitamins wheat flour whey

Bibliographic information

Publisher

[LLU PTF]

Pagination

p. 54-58

Other Subjects

Farine de ble; Lactoserum; Germinacion; Proteinas; Requeson; Tecnologia de los alimentos; Panificacion; Investigacion

Language

Russian

Note

Summary (En)

7 ill., 4 ref.

Translated Title

Primenenie proroshchennogo zerna v proizvodstve psheenichinogo khleba s tsel'yu povysheeniya pishchevoj tsennosti

Type

Conference; Summary

Source

International Scientific Practical Conference "Innovation Development Trends of Food Products". Reports, Karklina, D. (responsible ed.); Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology.- Jelgava (Latvia): [LLU PTF], 2004. International Scientific Practical Conference: Innovation Development Trends of Food Products,International Scientific Practical Conference: Innovation Development Trends of Food Products, Jelgava (Latvia), 12 May 2004.- 9984-596-76-1.- p. 54-58

In AGRIS since: 2005-05-15

Format: AGRIS AP

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This bibliographic record has been provided by Fundamental Library of Latvia University of Life Sciences and Technologies

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Germinated grain utilization in wheat bread technology for higher nutrition value

2004

AGROVOC Keywords

Bibliographic information