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Articles by Elena I. Ponomareva
Total Records ( 1 ) for Elena I. Ponomareva
  Nadezhda N. Alekhina , Elena I. Ponomareva , Svetlana I. Lukin and Alexandr A. Smirnykh
  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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