Получаване на хляб със здравословни съставки – смес от ръжено, овесено и пшенично брашно
2014
Mihalkova N. | Ivanova S. | Angelov L.
The objective of the present investigation was to determine the fatty acid composition and the content of macro and trace elements in rye and mix of rye, oat and wheat flour. To carry out a experimental laboratory baking of bread from the mixes and to make an evaluation of the ready product. The fatty acid composition of the rye, and a mix of rye, oat and white flour is presented mainly by polyunsaturated fatty acids is 65.07 in the rye flour and 64.69 g/100g fat in flour mix and monounsaturated fatty acids- 18.60 and 19.39 g/100g fat, respectively. The rye flour is characterized by a relatively high content of calcium, potassium, sodium and low content of copper, zinc and iron. The combining of the three flour types leads to an increase of the content of calcium with 50.59% and sodium with 21.75%, and a decrease of the content of potassium with 26.18%, while the trace elements keep their content, except for iron and zinc. The bread from rye and a combination of rye, oat and white flour, it has been established that is with good qualitative characteristics, pleasant taste, flavor and is of benefit for the consumers health.
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Эту запись предоставил Institute of Agricultural Economics