Work

Effect of Food Additives on Physical and Chemical Properties of Dietary Salt Free Bread

Year: 2019

Type: article

Abstract: Advanced research direction for expanding the range of bakery products is the production of dietary salt-free bread, with the addition of food additives of plant and animal origin. This paper presents the formulation of dietary salt free bread. Flax seeds, pollen, curd whey and DVS Bifidus bacteria preparation are used in preparation of bread. The physical and chemical indicators and sensory profile of dietary salt free bread evaluated. Developed dietary salt free bread contains more protein (9.0 g/100g), carbohydrates (53.4 g/100g), fibers (7.0 g/100g) and minerals (2.5 g/100g) compared with traditional wheat bread.

Source: International Journal of Recent Technology and Engineering (IJRTE)

DOI: 10.35940/ijrte.c6174.098319

Authors: Farida Smolnikova, Zhanar Moldabayeva, Nadezhda Kenijz, Nina Burakovskaya, Maxim Shadrin, Vladimir Bykov, Ashot Mnatsakanian, Ekaterina Sepiashvili, Aleksandra Grunina, Lilya Ponomareva

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W4248077455

FWCI: 0.744

Cites:

Cited by: 4

Related to: 10