The article presents studies of the quality rye bakery products made from seeded flour with different indicators autolytic activity and falling numbers. physicochemical finished (moisture, acidity, porosity) have been determined volume molded products. issues influence on dimensional stability are considered. dynamics changes in tinned breads same number depending was revealed.

Gluten-free (GF) bakery products differ significantly from standard wheat flour products, usually with inferior characteristics. To reproduce the visco-elastic properties of dough, GF bread is balanced by complex formulations based on gluten-free and starches, including hydrocolloids. They must ensure maximum similarity conventional to reduce resistance final consumers products. Identify...

This article presents studies of optimization recipes and nutritional value bakery products using six types malt from cereals legumes. Using the method mathematical modeling, a reference sample, blend was determined, formulation multicomponent food - buns breads optimized.

Wheat grains and its fractions contain significant level of antioxidant activity and many phytochemicals, such as phenolic acids (ferulic and vanillic acids), carotenoids, and tocopherol are beneficial in curing many disorders. The beneficial phytochemicals are mostly present in aleurone fraction of wheat bran. The phytochemicals and antioxidants present in wheat have several health benefits, s...

Eating out has been linked to the current obesity epidemic, but the evaluation of the extent to which out of home (OH) dietary intakes are different from those at home (AH) is limited. Data collected among 8849 men and 14,277 women aged 35-64 years from the general population of eleven European countries through 24-h dietary recalls or food diaries were analysed to: (1) compare food consumption...