Conformational changes in dough and bread from wheat flour with the addition of oat bran in combination with phospholipids

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dc.contributor.authorShevchenko, Anastasiia
dc.contributor.authorLitvynchuk (Vorontsova), Svitlana
dc.contributor.authorDrobot, Vira
dc.date.accessioned2023-10-06T07:13:28Z
dc.date.available2023-10-06T07:13:28Z
dc.date.issued2023
dc.description.abstractThe purpose of the research was to determine the influence of oat bran in combination with sunflower lecithin on conformational changes in the structure of dough semi-finished products and bread made from wheat flour. After kneading the dough, no conformational changes were observed, and during the fermentation process, they deepened with an increase in the percentage of replacement of wheat flour with oat bran. The spectra of bread had a lower reflectance than the dough samples both after kneading and during fermentation. The protein of such bread is more fully used for anabolic needs by the body. The biological value of bread with oat bran is higher, which makes them a promising raw material not only from the point of view of enriching bakery products with valuable nutrients, but also of a higher degree of their digestibilityuk_UA
dc.identifier.citationShevchenko, A. Conformational changes in dough and bread from wheat flour with the addition of oat bran in combination with phospholipids / A. Shevchenko, S. Litvynchuk, V. Drobot // Journal of Agroalimentary Processes and Technologies – 2023. – Vol. 29, Issue 1. – Pp. 9-15uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/41141
dc.language.isoenuk_UA
dc.subjectoat branuk_UA
dc.subjectsunflower lecithinuk_UA
dc.subjectbreaduk_UA
dc.subjectdoughuk_UA
dc.subjectconformational transformationsuk_UA
dc.subjectкафедра технології хлібопекарських і кондитерських виробівuk_UA
dc.subjectкафедра фізикиuk_UA
dc.titleConformational changes in dough and bread from wheat flour with the addition of oat bran in combination with phospholipidsuk_UA
dc.typeArticleuk_UA

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