Technology of functional bread using sorghum flour

The production of functional bread is considered in this paper. It is suggested to make bread using mix of wheat and sorghum flour. Mathematical modeling of experiment in order to calculate the optimal dosage of sorghum flour in the recipe was carried out. It was established that introduction of sor...

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Main Authors:	Temnikova Olga, Rudenko Elena, Mukovnina Galina, Ruzyanova Anna
Format:	Article
Language:	English
Published:	EDP Sciences 2020-01-01
Series:	BIO Web of Conferences
Online Access:	https://www.bio-conferences.org/articles/bioconf/full_html/2020/01/bioconf_fies2020_00196/bioconf_fies2020_00196.html

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spelling	doaj-5d2e37f2a25c41fcbf344b9056d155352021-04-02T18:59:13ZengEDP SciencesBIO Web of Conferences2117-44582020-01-01170019610.1051/bioconf/20201700196bioconf_fies2020_00196Technology of functional bread using sorghum flourTemnikova OlgaRudenko ElenaMukovnina GalinaRuzyanova AnnaThe production of functional bread is considered in this paper. It is suggested to make bread using mix of wheat and sorghum flour. Mathematical modeling of experiment in order to calculate the optimal dosage of sorghum flour in the recipe was carried out. It was established that introduction of sorghum flour allows decreasing the amount of sugar in the recipes. The determination of physical-chemical properties of bread samples was conducted. Acidity, wet content and porosity of bread samples were determined. Obtained bread can be classified as functional because the portion of the bread contains more than 15 % of magnesium, manganese and silicon daily intake.https://www.bio-conferences.org/articles/bioconf/full_html/2020/01/bioconf_fies2020_00196/bioconf_fies2020_00196.html
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Temnikova Olga Rudenko Elena Mukovnina Galina Ruzyanova Anna
spellingShingle	Temnikova Olga Rudenko Elena Mukovnina Galina Ruzyanova Anna Technology of functional bread using sorghum flour BIO Web of Conferences
author_facet	Temnikova Olga Rudenko Elena Mukovnina Galina Ruzyanova Anna
author_sort	Temnikova Olga
title	Technology of functional bread using sorghum flour
title_short	Technology of functional bread using sorghum flour
title_full	Technology of functional bread using sorghum flour
title_fullStr	Technology of functional bread using sorghum flour
title_full_unstemmed	Technology of functional bread using sorghum flour
title_sort	technology of functional bread using sorghum flour
publisher	EDP Sciences
series	BIO Web of Conferences
issn	2117-4458
publishDate	2020-01-01
description	The production of functional bread is considered in this paper. It is suggested to make bread using mix of wheat and sorghum flour. Mathematical modeling of experiment in order to calculate the optimal dosage of sorghum flour in the recipe was carried out. It was established that introduction of sorghum flour allows decreasing the amount of sugar in the recipes. The determination of physical-chemical properties of bread samples was conducted. Acidity, wet content and porosity of bread samples were determined. Obtained bread can be classified as functional because the portion of the bread contains more than 15 % of magnesium, manganese and silicon daily intake.
url	https://www.bio-conferences.org/articles/bioconf/full_html/2020/01/bioconf_fies2020_00196/bioconf_fies2020_00196.html
work_keys_str_mv	AT temnikovaolga technologyoffunctionalbreadusingsorghumflour AT rudenkoelena technologyoffunctionalbreadusingsorghumflour AT mukovninagalina technologyoffunctionalbreadusingsorghumflour AT ruzyanovaanna technologyoffunctionalbreadusingsorghumflour
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Technology of functional bread using sorghum flour

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