The influence of grain mixtures on the quality and nutritional value of bread

Authors

  • Zhuldyz Nurgozhina Almaty Technological UniversityAlmaty Technological University, Faculty of Food Technology, Department of Technology of Bread Products and Processing Industries, Tole bi 100, 050012, Almaty, Republic of Kazakhstan Tel.: +77074718620
  • Dinara Shansharova Almaty Technological University, Faculty of Food Technology, Department of Technology of Bread Products and Processing Industries, Tole bi 100, 050012, Almaty, Republic of Kazakhstan, Tel.: +77077540290
  • Gulzhanat Umirzakova West Kazakhstan Agrarian and Technical University named after Zhangir Khan, Higher School of Technology of food and processing industries, Zhangir Khan street 51, 090009, Uralsk, Republic of Kazakhstan, Tel.: +77479263035
  • Pernekul Maliktayeva International Taraz Innovation Institute, Faculty of natural science, Department of Standardization and veterinary sanitation, Zheltoksan, 69B, 080000, Taraz, Republic of Kazakhstan, Tel.: +77021072844
  • Madina Yakiyayeva Almaty Technological University, Research Institute of Food Technologies, Tole bi 100, 050012, Almaty, Republic of Kazakhstan, Tel.: +77011626749 https://orcid.org/0000-0002-8564-2912

DOI:

https://doi.org/10.5219/1767

Keywords:

nutritional value, bread, grain, bioactivation, microbiological safety, grain mix

Abstract

The desire to survive in a competitive environment mobilizes managers to make unconventional decisions to increase their product range, quality, and safety. This study aims t to create a technology of bread with increased nutritional value using bioactivated cereal mixtures and develop new bread recipes. The experiment used bioactivated wheat and maize grains, flax, rye flour, 1st-graduate wheat flour, spontaneous fermentation starter, salt, and water. Vegetable components such as dried crushed hawthorn berries, jaggery, and barberry were also used. Standard, generally accepted chemical and organoleptic methods of examining raw materials, semi-finished and finished products were used. It was found that the best physical and chemical indices were possessed by testing the bread prepared with the addition of a 20% grain mixture. All experimental analyses improved several parameters compared to the control sample. The nutritional value of obtained products was increased from 0.5 to 3 times. According to the obtained results, it is possible to conclude the relevance of this topic is getting a new range of bread products with increased nutritional value.

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References

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Published

2022-07-04

How to Cite

Nurgozhina, Z., Shansharova, D., Umirzakova, G., Maliktayeva, P., & Yakiyayeva, M. (2022). The influence of grain mixtures on the quality and nutritional value of bread. Potravinarstvo Slovak Journal of Food Sciences, 16, 320–340. https://doi.org/10.5219/1767