EXPEDIENCE OF THE USE OF PROCESSING PRODUCTS OF NON-ALKALOID LUPIN FOR ENHANCEMENT OF NUTRITIVE AND BIOLOGICAL VALUE OF BAKERY PRODUCTS
Journal Title: Наукові доповіді НУБіП України - Year 2017, Vol 4, Issue 4
Abstract
The author of the article has studied the chemical composition and technological properties of processing products of lupin, studied the basic regularities of their changes in the processes of technological preparation. A flour mixture of a narrow-leaved lupin with wheat flour was tested while baking and it is determined that along with the increased activity of proteolytic enzymes, lupin flour has a high content of non-volatile organic acids. The regularities of lupin flour impact on the most important parameters of the technological process and the quality of bread were determined in the article. It was established that in terms of appropriate structural and mechanical properties of dough and the desired increase of biological value of bread, a lupin flour dosing is optimal up to 6% in the total wheat flour weight.
Authors and Affiliations
V. I. Ratoshnyuk
Keywords
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