Хлеб, обогащенный минеральными веществами
2009
Chizhikova, O.G. | Suprunova, I.A. | Samchenko, O.N. | Dzyuba, E.A., Pacific Ocean State Economic Univ., Vladivostok (Russian Federation)
A possibility of enriching baking products in calcium and iron by including in the formulas creamed sesame seeds having a paste-like consistence, hazel, pleasant specific scent. The mass fractions of creamed sesame seeds were found out for moisture, fat, cinder, calcium, iron. The rational dosage of creamed sesame for wheat bread was found to be 5% relative to the flour weight. The experimental bread samples had a regular shape, brown crust, non-wet by touch crumb, elastic, having an even well-developed porosity, a taste peculiar to wheat bread and a pleasant weakly pronounced scent of sesame. The mineral structure of sesame bread was studied. Relative to the control a bread experimental sample contained calcium increased by 88%, iron - by 49%. The ratio of calcium : phosphor : magnesium was 1 : 5 : 2, in the sesame bread – 1 : 2.8 : 1.2, respectively. The content of minerals in 450 g of bread and the degree of satisfying the daily requirement by an adult person were calculated
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