Mixed rye-wheat bread «Znatny»: nutritional value
https://doi.org/10.30766/2072-9081.2020.21.3.293-300
Abstract
In order to expand the range of bakery products for healthy nutrition, documentation on mixed rye-wheat bread «Znatny» with increased biological and nutritional value was developed in 2019. The content of nutrients, the degree of satisfying human need in deficient substances, and product energy value were calculated on the basis of information provided by reference books. Adding the extract of flax and other oil-bearing seeds into the dough while mixing resulted in improvement of rheological properties of the dough and organoleptic parame ters of the bread. Functional characteristics of mixed ryewheat bread “ Znatny” are evaluated according to the content of medium rye flour, light wheat flour, sunflower oil, flax seeds, sesame seeds, and sunseed kernels that enrich the product with a lot of macro- and micronutrients necessary for human body, such as food fibers, mineral substances, vitamins, polyunsaturated fatty acids (PUFA). Due to oil-bearing seeds and sunflower oil on the list of the ingredients mixed rye-wheat bread “Znatny” is characterized by a higher content of PUFA (2.6g), which are necessary, first of all, for proper functioning of the human body. Mixed rye-wheat bread “ Znatny” exceeds the production analog mixed rye-wheat bread “ Zdorovje” in the content of vitamins E, B1 and B2 by 31.8, 13.8 и 11.1 %, respectively; in the content of food fibers (7,0 г/100 г) by 4.5%. The content of mineral substances (К, Са, Мg, Fе) in mixed rye-wheat bread “ Znatny” compared to the production analog is higher by 3.9, 63.4, 22.6, 4.0 %, respectively. In 100 g of mixed rye-wheat bread "Znatny" there are 23.6 % of average daily physiological human need in polyunsaturated fatty acids, 23.3% of food fibers, 16.2% of magnesium, 18.9% of Iron, 29% of Vitamin E, 22% of Vitamin B1
Keywords
bakery products,
rye baking flour,
rye malt,
flax seeds,
sesame seeds,
sunflower oil,
nutrition value
Supporting agencies: The research was carried out within the state assignment of Federal Agricultural Research Center of the North-East named N. V. Rudnitsky (theme No. АААА-А19-119042290135-7).
About the Authors
N. K. Lapteva
Federal Agricultural Research Center of the North-East named N.V. Rudnitsky
Russian Federation
Russian Federation
Nina K. Lapteva, PhD in Agricultural Science, senior researcher, the Laboratory of winter rye
Lenin St., 166a, Kirov, 610007
L. V. Mitkinykh
Federal Agricultural Research Center of the North-East named N.V. Rudnitsky
Russian Federation
Russian Federation
Lidiya V. Mitkinykh, process engineer, research assistant, the Laboratory of winter rye
Lenin St., 166a, Kirov, 610007
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Review
For citations:
Lapteva N.K., Mitkinykh L.V. Mixed rye-wheat bread «Znatny»: nutritional value. Agricultural Science Euro-North-East. 2020;21(3):293-300. (In Russ.) https://doi.org/10.30766/2072-9081.2020.21.3.293-300
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