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Title: Bread for health-improving
Authors: Semenova, Anastasia
Mykhonik, Larysa
Hryshchenko, Anna
Drobot, Vira
Keywords: protein-cereal bread
buckwheat flakes
dry wheat gluten
білково-круп’яний хліб
вівсяні пластівці
гречані пластівці
суха пшенична клейковина
белково-крупяной хлеб
гречневые хлопья
сухая пшеничная клейковина
кафедра технології хлібопекарських і кондитерських виробів
Issue Date: 2013
Citation: Semenova, A. Bread for health-improving / А. Semenova, L. Mykhonik, A. Grischenko, V. Drobot // NEEFood : the second north and east European congress on food, may 26-29, 2013 : Book of Abstracts. – Kyiv : NUFT, 2013. – P. 198.
Abstract: Adding flakes enriches bread with dietary fibers, minerals and vitamins. And the presence of DWG allows increasing the amount of groats in the products without impairing their quality, increasing the protein value to a great extent, reducing the amount of easily digestible carbohydrates and lowering glycemic index of bread.
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