Новый сорт хлеба, обогащенный порошком из семян тыквы
2009
Vershinina, O.L. | Milovanova, E.S. | Kucheryavenko, I.M., Kuban State Tecnological Univ., Krasnodar (Russian Federation)
Using a pumpkin seed powder as a natural unconventional raw material rich in proteins, indispensable amino-acids and vitamins is of interest for bread making in the south of Russia where pumpkin seeds are waste of processing industry. A new tinned bread from a wheat baking flour of grade 1 and general purpose M75-23 added with pumpkin seeds. Dough can be prepared by any method but the most processable is brew by using activated pressed yeast and phase-by-phase adding pumpkin seeds that favorably influences the biological, colloidal, and microbiological processes in dough preparing, actuates the fermentation process, promotes extending the storage life, enriches the final product in vitamins, macro- and microelements and biologically active substances. The new bread has excellent organoleptic and physico-chemical characteristics. It superiors the control sample to the volume (by 10%), geometry of the crust, crumb porosity (by 10-16%), taste, the content of proteins (by 13.0%) and acidity. In the presence of pumpkin seeds the process of bread hardening, storage life extends up to 3 days, the content of indispensable amino acids increases and the qualitative composition of proteins improves
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