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- Title
ON POTENTIAL USE OF HEMP FLOUR IN BREAD PRODUCTION.
- Authors
LUKIN, Aleksandr; BITIUTSKIKH, Ksenia
- Abstract
The aim of this research is to study the potential use of hemp flour in the production of bread with increased nutritional value. The study of the nutritional value of three types of flour is presented. A positive effect of hemp flour on replenishing the mineral value of bread has been established. Trial samples of bread contain more macronutrients and micronutrients. The offered method allows us to produce bread with an increased nutritional value, which contains 27.4% more proteins, 200.8% more fats, and 497.2% more fibers. The new technology of bread production using hemp flour helps reduce proofing time for the dough, reduce baking time.
- Subjects
BREAD industry; MICRONUTRIENTS; BREAD composition; NUTRITIONAL value of bread; MINERAL content of food
- Publication
Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering, 2017, Vol 10, Issue 1, p113
- ISSN
2065-2135
- Publication type
Article