Improvement of the technology of bakery products using the wholemeal spelt flour

Bread is one of the most popular mass-consumption products in Russia and in the world. The improvement of the bread quality, the development of new varieties with increased nutritional and biological value will improve the nutrition patterns of the population in the most rational way. The objective...

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Autores principales:	Sanzharovskaya Nadezhda, Sokol Natalia, Khrapko Olga, Mamedov Kyamran
Formato:	article
Lenguaje:	EN FR
Publicado:	EDP Sciences 2021
Materias:	Microbiology QR1-502 Physiology QP1-981 Zoology QL1-991
Acceso en línea:	https://doaj.org/article/070aecd9cee0486dad7d4ecda3cf648d
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spelling	oai:doaj.org-article:070aecd9cee0486dad7d4ecda3cf648d2021-11-08T15:17:24ZImprovement of the technology of bakery products using the wholemeal spelt flour2117-445810.1051/bioconf/20213700069https://doaj.org/article/070aecd9cee0486dad7d4ecda3cf648d2021-01-01T00:00:00Zhttps://www.bio-conferences.org/articles/bioconf/pdf/2021/09/bioconf_fies2021_00069.pdfhttps://doaj.org/toc/2117-4458Bread is one of the most popular mass-consumption products in Russia and in the world. The improvement of the bread quality, the development of new varieties with increased nutritional and biological value will improve the nutrition patterns of the population in the most rational way. The objective of this study is to justify the use of wholemeal spelt flour in the formulation of wheat bread. Generally accepted standard research methods were used. It is experimentally proved that the addition of spelt flour to the flour blend increases the activity of amylolytic enzymes, as well as decreases the mass fraction of crude gluten in all dough samples. When adding the spelt flour in the proportion 40% of the flour weight, physical and chemical parameters did not deteriorate and fell within the normal range, compared with the control sample of wheat bread. It is proved that the use of spelt flour in the production of bakery products will increase the biological and nutritional value of products, as well as expand the range of products for healthy nutrition.Sanzharovskaya NadezhdaSokol NataliaKhrapko OlgaMamedov KyamranEDP SciencesarticleMicrobiologyQR1-502PhysiologyQP1-981ZoologyQL1-991ENFRBIO Web of Conferences, Vol 37, p 00069 (2021)
institution	DOAJ
collection	DOAJ
language	EN FR
topic	Microbiology QR1-502 Physiology QP1-981 Zoology QL1-991
spellingShingle	Microbiology QR1-502 Physiology QP1-981 Zoology QL1-991 Sanzharovskaya Nadezhda Sokol Natalia Khrapko Olga Mamedov Kyamran Improvement of the technology of bakery products using the wholemeal spelt flour
description	Bread is one of the most popular mass-consumption products in Russia and in the world. The improvement of the bread quality, the development of new varieties with increased nutritional and biological value will improve the nutrition patterns of the population in the most rational way. The objective of this study is to justify the use of wholemeal spelt flour in the formulation of wheat bread. Generally accepted standard research methods were used. It is experimentally proved that the addition of spelt flour to the flour blend increases the activity of amylolytic enzymes, as well as decreases the mass fraction of crude gluten in all dough samples. When adding the spelt flour in the proportion 40% of the flour weight, physical and chemical parameters did not deteriorate and fell within the normal range, compared with the control sample of wheat bread. It is proved that the use of spelt flour in the production of bakery products will increase the biological and nutritional value of products, as well as expand the range of products for healthy nutrition.
format	article
author	Sanzharovskaya Nadezhda Sokol Natalia Khrapko Olga Mamedov Kyamran
author_facet	Sanzharovskaya Nadezhda Sokol Natalia Khrapko Olga Mamedov Kyamran
author_sort	Sanzharovskaya Nadezhda
title	Improvement of the technology of bakery products using the wholemeal spelt flour
title_short	Improvement of the technology of bakery products using the wholemeal spelt flour
title_full	Improvement of the technology of bakery products using the wholemeal spelt flour
title_fullStr	Improvement of the technology of bakery products using the wholemeal spelt flour
title_full_unstemmed	Improvement of the technology of bakery products using the wholemeal spelt flour
title_sort	improvement of the technology of bakery products using the wholemeal spelt flour
publisher	EDP Sciences
publishDate	2021
url	https://doaj.org/article/070aecd9cee0486dad7d4ecda3cf648d
work_keys_str_mv	AT sanzharovskayanadezhda improvementofthetechnologyofbakeryproductsusingthewholemealspeltflour AT sokolnatalia improvementofthetechnologyofbakeryproductsusingthewholemealspeltflour AT khrapkoolga improvementofthetechnologyofbakeryproductsusingthewholemealspeltflour AT mamedovkyamran improvementofthetechnologyofbakeryproductsusingthewholemealspeltflour
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Improvement of the technology of bakery products using the wholemeal spelt flour

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