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Journal of Engineering and Applied Sciences
Year: 2016  |  Volume: 11  |  Issue: 12  |  Page No.: 2623 - 2627

Grain Bread with Buckwheat Bran Flour for a Healthy Diet

Nadezhda N. Alekhina, Elena I. Ponomareva, Svetlana I. Lukin and Alexandr A. Smirnykh    

Abstract: The possibility of using buckwheat bran flour in the recipes of bakery products isinvestigated. This flour has balanced chemical composition and high nutritional value which makes it a promising ingredient for use in the production of new types of healthful and dietary foods (particularly bread)based on cereal crops. Breadas a staple food is a convenient product for enrichment with macro- and micronutrients. The purpose of our study was to improve the quality parameters of bread made from bio-activated wheat grain through the use of buckwheat bran flour in the recipe. It was found that the addition of thisflour allowed increasingthe bread antioxidant activity by 12.5%, dietary fiber content by 21.0% and minerals by 15.0-39.5%. As a result, the total product cost reduced by 44.5% and the developed bread may be considered a new product for a healthy diet.

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