Enrichment of whole grain bread with herbal additives

dc.contributor.authorBazhay-Zhezherun, Svitlana
dc.contributor.authorBereza-Kindzerska, Ludmyla
dc.contributor.authorBashta (Sheremet), Alla
dc.contributor.authorFedorenko, Tetiana
dc.date.accessioned2025-06-13T12:34:51Z
dc.date.issued2024
dc.description.abstractA comparative assessment of the chemical composition of whole grain and hemp flour was carried out. We investigated the organoleptic parameters of sweet potato fruits and puree from it, as well as the chemical composition of the specified raw materials. We researched the influence of hemp flour and sweet potato puree on physico-chemical quality indicators of dough and whole grain bread. The dough was kneaded using a steamless method from wheat whole-grain flour with the addition of hemp flour in an amount of 4-10% and sweet potato puree – 2-8 %. Enrichment of whole wheat bread with hemp flour and sweet potato puree does not impair the porosity structure of products. If hemp flour is added in an amount of 4-8%, and sweet potato puree in an amount of 2-6%, the taste and aroma remain not only acceptable, but also acquire a pleasant light shade of enrichers. Whole grain bread enriched with hemp flour and sweet potato puree is a functional food product. It was found that the degree of provision of daily demand for macro- and micronutrients, adult population of the first group of intensity, due to the consumption of 100 g of whole grain bread enriched with hemp flour is: proteins – 15 %, fats – 3.1 %, carbohydrates – 15.6 %, dietary fiber – 11 %; vitamins: E – 18 %, β -carotene – 11.5 %, B1 – 17 %, B2 – 5.8 %. A comparative assessment of the chemical composition of whole grain and hemp flour was carried out. We investigated the organoleptic parameters of sweet potato fruits and puree from it, as well as the chemical composition of the specified raw materials. We researched the influence of hemp flour and sweet potato puree on physico-chemical quality indicators of dough and whole grain bread. The dough was kneaded using a steamless method from wheat whole-grain flour with the addition of hemp flour in an amount of 4-10% and sweet potato puree – 2-8 %. Enrichment of whole wheat bread with hemp flour and sweet potato puree does not impair the porosity structure of products. If hemp flour is added in an amount of 4-8%, and sweet potato puree in an amount of 2-6%, the taste and aroma remain not only acceptable, but also acquire a pleasant light shade of enrichers. Whole grain bread enriched with hemp flour and sweet potato puree is a functional food product. It was found that the degree of provision of daily demand for macro- and micronutrients, adult population of the first group of intensity, due to the consumption of 100 g of whole grain bread enriched with hemp flour is: proteins – 15 %, fats – 3.1 %, carbohydrates – 15.6 %, dietary fiber – 11 %; vitamins: E – 18 %, β -carotene – 11.5 %, B1 – 17 %, B2 – 5.8 %.
dc.identifier.citationEnrichment of whole grain bread with herbal additives / S. Bazhay-Zhezherun, L. Bereza-Kindzerska, А. Bashta, Т. Fedorenko // Proceedings of the VІ International Conference on European Dimensions of Sustainable Development, 15–17 May 2024. – Kyiv : NUFT, 2024. – Р. 312–320.
dc.identifier.orcidhttps://orcid.org/0000-0002-5382-4842
dc.identifier.orcidhttps://orcid.org/0000-0003-0310-3788
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/47995
dc.language.isoen
dc.subjectwhole wheat flour
dc.subjectsweet potato puree
dc.subjecthemp flour
dc.subjectprotein
dc.subjectnutritional value
dc.subjectцільнозернове борошно
dc.subjectпюре батату
dc.subjectконопляне борошно
dc.subjectбілок
dc.subjectхарчова цінність
dc.subjectкафедра технології оздоровчих продуктів
dc.titleEnrichment of whole grain bread with herbal additives
dc.typeArticle

Файли

Контейнер файлів

Зараз показуємо 1 - 1 з 1
Вантажиться...
Ескіз
Назва:
Selected Papers VІ EDSD 2024 ..pdf
Розмір:
2 MB
Формат:
Adobe Portable Document Format

Ліцензійна угода

Зараз показуємо 1 - 1 з 1
Вантажиться...
Ескіз
Назва:
license.txt
Розмір:
1.71 KB
Формат:
Item-specific license agreed upon to submission
Опис:

Колекції