| Autor: |
Yessembek M; The Department of Food Technology and Processing Products, S. Seifullin Kazakh Agrotechnical Research University, Zhenis Avenue 62, Astana 010011, Kazakhstan., Tarabayev B; The Department of Food Technology and Processing Products, S. Seifullin Kazakh Agrotechnical Research University, Zhenis Avenue 62, Astana 010011, Kazakhstan., Kakimov M; The Department of Food Technology and Processing Products, S. Seifullin Kazakh Agrotechnical Research University, Zhenis Avenue 62, Astana 010011, Kazakhstan., Gajdzik B; Department of Industrial Informatics, Silesian University of Technology, 44-100 Gliwice, Poland., Wolniak R; Faculty of Organization and Management, Silesian University of Technology, 44-100 Gliwice, Poland., Bembenek M; Faculty of Mechanical Engineering and Robotics, AGH University of Krakow, A. Mickiewicza 30, 30-059 Krakow, Poland. |
| Abstrakt: |
Pursuing enhanced nutritional value in bakery products through technological advancements and new recipes is a promising facet of the food industry. This study focuses on incorporating rice and buckwheat brans, additional raw materials rich in biologically active substances, into bakery products. Utilizing a second-order rotatable plan, optimal ratios were determined-5% rice bran and 10% buckwheat bran. The application of these brans influenced dough and bread quality, reducing sugar content by 5% in dry form and 29% in the fermented brew, potentially aiding in diabetes prevention and cholesterol control. Introducing brans, especially in fermented brew, positively impacted microbiological stability, reducing the risk of mold and potato disease. The developed bread technology using rice and buckwheat brans in fermented brew significantly increased nutritional value, satisfying adult daily protein needs by 31.2%, fats by 15%, and dietary fibers by 18.4%. This innovative approach ensures a sufficient intake of essential vitamins and minerals, showcasing a promising avenue for creating healthier and more nutritious bakery products. |
