Formula development of bread with high nutritional quality
Annotation
To make bread with sufficient amount of complete protein and vitamins one has to make use of raw material that contains these substances in adequate quantities. Cardinal problem is that non-conventional raw material is likely to unfavorably influence bread quality. The paper analyzes the quantitative optimization of additives to improve nutritional value of wheat bread, quantities being optimized by Box’s method. The results obtained allow recommending 20% of soybean flour, 10% of bran, 14% of dry milk and 7% of lecithin to be used in the formula of functional bread.
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