[Raised nutritive value gingerbread]
2008
Byvaltsev, A.I. | Shevyakova, T.A. | Byvaltsev, V.A., Voronezh State Technological Academy (Russian Federation)
The addition of wheat bran (WB) into gingerbread (GB) formulation is perspective for decreasing of digestible carbohydrates. For GB production the method of using WB treated in electrochemically activated water (EAW) is developed. The positive effect of acid EAW on WB is shown: they gain maximal weight and loose their microbial population. Rheological properties (pH 1.87 acid, redox potential 1173) of acid EAW-treated WB allow to process and dosage them as filling mass. Saccharose hydrolysis was also performed in EAW to receive invert syrup (IS). The GB filling consists of WB treated by acid EAW for 3 hours (hydromodulus was 5) and IS in relation 1:2 respectively. This filling has a high level of sweetness, therefore it can be used also as a sugar and honey substitute in other sorts of GB. Acid EAW can be used also in glaze production. WB addition in GB receipt increase the vitamin B1, B2 and PP and tocopherol content in them. The conclusion is that the usage of EAW has positive effect on WB quality, improves GB quality and rises GB storage period.
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