Использование добавок муки бобовых культур для улучшения минерального состава пшеничного хлеба
2009
Muzalevskaya, R.S. | Baturina, N.A., Orel State Inst. of Trade and Economics (Russian Federation)
Grain of legume crops far exceeds grain of wheat by the contents of many mineral nutrients (potassium, calcium, magnesium, phosphorus, sulfur). A possibility of using legume flour (LF) (pea, lentil, lupin, bean) was studied for production of bread of white and 1-grade flour. The LF was added in an amount of 10% by weight of flour. The enzyme preparation Pentopan 500BG was diluted with water and added at a dose of 0.018% by weight of flour. The control version was flour without LF and enzyme preparation. It was found that the addition of various types of LF significantly improved a mineral content of wheat bread. The total ash content increased by 10.3-15.9% in compare with the control meaning; potassium content increased by 40.4-72.7%, calcium did by 22.2-50.0%, magnesium did by 38.5 - 53.8%, phosphorus did by 24.3-40.0%, sulfur did by 11.3-16.9%, iron did by 36.4-53.8%, manganese did by 9.7 - 18.8%, copper did by 45.7-59.3%. The mineral composition of bread of wheat high-grade flour with LF also improved: potassium content increased by 37.0-50.0%, calcium one did by 182-40.9% and magnesium did by 9,1-15, 2%, phosphorus did by19.8-28.6%, sulfur did by 8.8-13.6%, iron did by 17.7-28.0 and manganese did by 0.8-5. 9%. It was shown that addition of flour of various legumes at 10% of the dosage-term improved a mineral composition of the finished product
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