Using of Dried Fruits and Wheat Gluten in the Production of Bread
Farida Smolnikova1, Nadezhda Kenijz2, Igor Nikitin3, Valentina Feshchenko4, Yulia Zubtsova5
1Farida Smolnikova, Shakarim State University of Semey, Kazakhstan.
2Nadezhda Kenijz, Kuban State Agrarian University named after I.T. Trubilin, Krasnodar, Russian Federation.
3Igor Nikitin, K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Moscow, Russia.
4Valentina Feshchenko, K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Moscow, Russia
5Yulia Zubtsova, K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Moscow, Russia.
Manuscript received on February 01, 2020. | Revised Manuscript received on February 05, 2020. | Manuscript published on February 30, 2020. | PP: 63-66 | Volume-9 Issue-3, February, 2020. | Retrieval Number: B3411129219/2020©BEIESP | DOI: 10.35940/ijeat.B3411.029320
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: : This article describes the development technology and nutritional value of functional bread with the addition of wheat gluten and dried fruits. The use of these ingredients allows to improve the quality of the finished product by increasing the protein content (9.0 g/100 g), fiber (7.0 g/100 g), enrichment with minerals (2.5 g/100 g) and to ensure the prophylactic orientation and functional purpose of the product. The moisture content in fruit bread does not exceed 43%, acidity varies from 3.5 to 4.0, bread porosity is not less than 68%.
Keywords: bread, dried apple, gluten, fiber, wheat, nutritive value.