publication . Article . 2014

THE INFLUENCE OF PROCESSED PRODUCTS OF WHEAT GERM ON GRAIN BREAD QUALITY

E. I. Ponomareva; N. N. Alekhinа; I. A. Bakayeva;
Open Access Russian
  • Published: 01 Jul 2014 Journal: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij (issn: 2226-910X, eissn: 2310-1202, Copyright policy)
  • Publisher: Voronezh state university of engineering technologies
Abstract
Development and introduction of new types of bakery products with increased nutritional value is one of the basic and urgent problems in the bakery industry. The solution of it is the use of whole grains, as well as secondary products of their processing. The use of by-products of wheat germ (oil, oilcake, oilcake flour), which are rich in proteins and enhances the nutritional value of products is considered to be a promising area in the bakery industry. At the same time the program objectives products, developed in the framework of the "Strategy of development of the food processing industry of the Russian Federation for the period up to 2020"products, are expa...
Subjects
Medical Subject Headings: food and beverages
free text keywords: bread, bioactivated grains, wheat germ, yeast, quality indicators, Food processing and manufacture, TP368-456
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