Innovative technology of rye bread

Authors

  • K. Danilova
  • L. Tkachenko
  • О. Vitriak

Keywords:

biologically active substances, dietarysupplement

Abstract

The technology of rye unleavened bread us ingdietary supplement"Ginkgo Biloba" and wheat flourwith bran was developed. Bread is contains biologically active substances (B vitamins, trace elements, dietary fiber, flavonoids). The presence of the sesubstances leads to the functional orientationof bread in human nutrition, promote disease prevention.

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References

Технологія харчових продуктів функціонального призначення: Монографія / А.А. Мазаракі, М.І. Пересічний, М.Ф.Кравченко, П.О. Карпенко, С.М. Пересічна та ін.; за ред. М.І. Пересічного. – 2-ге вид., переробл. і доп. – К.: Київ. нац. торг.-екон. ун-т, 2012. – 68-76 с.

Сборник рецептур блюд и кулинарных изделий: Для предприятий общественного питания / Авт.-сост.: А.И. Здобнов, В.А.Циганенко, М.И. Пересичный. – К.: А.С.К., 1996. – 338 с.

Скурихин И.М. Химический состав российских пищевых продуктов, ‒ Справочноеиздание, «ДеЛипринт»: Москва, 2002. ‒ 143 с.

Інформаційно-пошуковий сайт [електронний ресурс] – режим доступу: http://www.lnu.edu.ua/faculty/geology/phis_geo/ fourman /Cadok/Ginkgobiloba.htm.

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Published

2021-11-06

How to Cite

Danilova, K., Tkachenko, L. ., & Vitriak О. (2021). Innovative technology of rye bread. FOOD RESOURCES, 3(05), 16–20. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/367

Issue

Vol. 3 No. 05 (2015): Food Resources

Section

Технічні науки

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