SUBSTANTIATION OF OPTIMIZED FORMULA AND TECHNOLOGICAL SCHEME OF OBTAINING GLUTEN-FREE BREAD WITH SEEDS MUNG BEAN AND CHIA
https://doi.org/10.37493/2307-910X.2022.4.5
Abstract
The article presents the rationale for a new optimized recipe and technological scheme for the production of gluten-free bread with the addition of seeds mung bean and chia. An assessment of the quality and safety indicators of new gluten-free bread with seeds mung bean and chia is given, its compliance with the requirements of current regulations and standards is confirmed, and the prospects for creating recipes for gluten-free bakery products of increased nutritional value with the addition of non-traditional vegetable raw materials - seeds mung bean and chia are shown.
About the Authors
I. N. Pushmina
Siberian Federal University
Russian Federation
Russian Federation
Pushmina Irina N., Doctor of Technical Sciences, Professor of the Department of Technology and Organization of Public Catering
660041, Krasnoyarsk, Svobodny Ave., 79
V. N. Orobinskaya
Pyatigorsk Institute (branch) of the North Caucasian Federal University
Russian Federation
Russian Federation
Orobinskaya Valeria N., Candidate of Technical Sciences, Associate Professor of the Department of Food Technology and Commodity Science
Pyatigorsk
O. Ya. Kolman
Siberian Federal University
Russian Federation
Russian Federation
Kolman Olga Ya., Candidate of Technical Sciences, Associate professor of the Department of Technology and Organization of Public Catering
660041, Krasnoyarsk, Svobodny Ave., 79
I. S. Deibert
Siberian Federal University
Russian Federation
Russian Federation
Deibert Irina S., Master
660041, Krasnoyarsk, Svobodny Ave., 79
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Review
For citations:
Pushmina I.N., Orobinskaya V.N., Kolman O.Ya., Deibert I.S. SUBSTANTIATION OF OPTIMIZED FORMULA AND TECHNOLOGICAL SCHEME OF OBTAINING GLUTEN-FREE BREAD WITH SEEDS MUNG BEAN AND CHIA. Modern Science and Innovations. 2022;(4):50-57. https://doi.org/10.37493/2307-910X.2022.4.5
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