THE ASSORTMENT EXPANSION OF THE FLOUR COMPOSITE MIXTURES WITH HIGH NUTRITIONAL VALUE BY INTRODUCING THE WHEAT AND BARLEY FLOUR INTO THE FORMULATION

Chebotareva E Yu; Yanova M A

doi:doi:

Home / Journals / Bulletin of KSAU / Issue 2 / THE ASSORTMENT EXPANSION OF THE FLOUR COMPOSITE MIXTURES WITH HIGH NUTRITIONAL VALUE BY INTRODUCING THE WHEAT AND BARLEY FLOUR INTO THE FORMULATION

THE ASSORTMENT EXPANSION OF THE FLOUR COMPOSITE MIXTURES WITH HIGH NUTRITIONAL VALUE BY INTRODUCING THE WHEAT AND BARLEY FLOUR INTO THE FORMULATION

Submit manuscript Download PDF
Text

To cite

Citations:

THE ASSORTMENT EXPANSION OF THE FLOUR COMPOSITE MIXTURES WITH HIGH NUTRITIONAL VALUE BY INTRODUCING THE WHEAT AND BARLEY FLOUR INTO THE FORMULATION

Journal: BULLETIN OF KSAU № 2 , 2015

Rubrics: TEHNOLOGIYA PRODOVOL'STVENNYH PRODUKTOV

UDK 664 Пищевая промышленность в целом. Производство и консервирование пищевых продуктов

Chebotareva E Yu ¹

Yanova M A ²

Author and publication information

Authors:

1. Krasnoyarskiy gosudarstvennyy agrarnyy universitet

2. Krasnoyarskiy gosudarstvennyy agrarnyy universitet

Type:

Article

Pages:

from 96 to 100

Status:

Published

Received:

21.02.2015

Accepted:

23.02.2015

Published:

25.02.2015

Subject area:

664

Language:

Russian

Keywords:

baking industry, nutritional value, biological value, wheat, barley aleurone layer, quality indicators, composite mixtures

Abstract and keywords

Abstract (English):
As a result of studies it is revealed that the aleurone layer use in the food industry can improve the nutritional and biological value, and the product quality indicators. Moreover, the wheat flour can be enriched by various kinds of flour mixtures obtained by extrusion processing. This makes it possible to simulate the chemical composition, to improve the nutritional and biological value of the finished products.

Keywords:
baking industry, nutritional value, biological value, wheat, barley aleurone layer, quality indicators, composite mixtures

Text

Text (PDF): Read Download

References

1. Pilat T.L., Belyh O.A., Volkova L.Yu. Funkcional'nye produkty pitaniya: svoevremennaya neobhodimost' ili obschee zabluzhdenie? // Syr'e i dobavki. - 2013. - № 2. - S.71-73.

2. Krasina I.B., Mushta L.V., Lozovoy A.V. Novye produkty dlya funkcional'nogo pitaniya // Uspehi sovremennogo estestvoznaniya. - 2005. - № 5. - S. 53-55.

3. Ryazanova O.A. Biologicheski aktivnye dobavki k pische: istoriya i sovremennost' // Pischevye ingredienty. Syr'e i dobavki. - 2012. - № 1. - S. 82-85.

4. Durenv A.D., Oganesyanc L.A. Funkcional'nye produkty pitaniya // Hranenie i pererabotka sel'hozsyr'ya. - 2007. - № 9. - S.15-21.

5. Kaprel'yanc L.V., Iorgacheva E.G. Zernovye mnogokomponentnye ingredienty dlya funkcional'nogo pitaniya // Pischevaya promyshlennost'. - 2003. - № 3. - S. 22-23.

6. Kretovich V.L. Biohimiya zerna i hleba. - M.: Nauka, 1991. - 136 s.

7. Patent № 2335142. Aleyronovyy produkt i sposob ego polucheniya.

8. Knyagichev M.I. Biohimiya pshenicy. - M.; L.: Sel'hozgiz, 1951. - 416 s.

9. Kazakov E.D., Karpilenko G.P. Biohimiya zerna i hleboproduktov. - SPb.: GIORD, 2005. - 512 s.