О повышении пищевой ценности хлеба Дарницкого

Problems of nutrition have recently received considerable attention because it is closely linked to the health of the nation. Trends of ration formulation most often reduced to the consumption of low-calorie products that have also identified functional characteristics. Meanwhile food must have high consumer properties, pleasant appearance, taste and smell causing the desire to acquire them and, more importantly, to use according to their purpose. The components most frequently introduced into the ration of breadstuff are: wheat bran, wholegrain, seeds of legumes and oil-yielding crops. As a rule, preference is given to natural ingredients. In this work the authors investigated the influence of micronized wheat bran on the quality and nutrition value of rye flour bread. Bran, introduced in the formula by first grade wheat flour, in this case, have an important role as dietary fiber for vital activity of the organism. The formula included bran of 1.0, 3.0 5.0, 7.0 %. The optimal test variant was defined through research of quality, volume output and shape stability of bread. It is shown, that the dosage of 5 % proved to be optimal. With this nutrition and biological value of products increases due to a higher proportion of protein including non-replaced amino acids in bran and also through an increased content of cellulose and minerals. At the same time there was an increase in the quality of products and their consumer features.