| Autor: |
Olga Samokhvalova, Svitlana Oliinyk, Natalia Grevtseva |
| Jazyk: |
angličtina |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Biology and Life Sciences Forum, Vol 6, Iss 1, p 91 (2022) |
| Druh dokumentu: |
article |
| ISSN: |
2673-9976 |
| DOI: |
10.3390/Foods2021-11027 |
| Popis: |
An influence of 1020% of wheat germ meal (WGM) and 15% of rosehip meal (RM) on the quality indicators and the nutritional value of rye–wheat bread was investigated. It was found that an addition of WGM in the entire range of dosages reduces the specific volume of the bread, and an addition of RM, on the contrary, increases this indicator. It is recommended to use 10% WGM with 5% RM to ensure the high quality and maximize the nutritional value of rye–wheat bread. An impact of 1525% of grape seed powder (GSP) on the quality indicators and nutritional value of butter biscuits was studied. It is recommended to add 20% GSP to obtain butter biscuits with improved quality and a high content of biologically active compounds. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
|
