Bread is one of the most popular mass-consumption products in Russia and world. The improvement bread quality, development new varieties with increased nutritional biological value will improve nutrition patterns population rational way. objective this study to justify use wholemeal spelt flour formulation wheat bread. Generally accepted standard research methods were used. It experimentally pr...

1Contribution Number 7671 of the Utah Agricultural Experimental Station. 15 Approved by the director. Mention of companies and products does not constitute 16 endorsement by Utah State University or Utah Agricultural Experimental Station over 17 similar products not mentioned. 18 19 2Current address: Ralcorp Frozen Bakery Products, 215 N 700 W, Bldg. 5-D Ogden, UT 20 84404 21 22 *Corresponding ...

The reliable determination of soluble, insoluble and total dietary fibre in baked goods and cereal flours is an important issue for research, nutritional labelling and marketing. We compared total dietary fibre (TDF) contents of selected cereal based foods determined by AOAC Method 991.43 and the new AOAC Method 2009.01. Fifteen bread and bakery products were included in the study. Our results ...

The quality and nutritional value for both fish protein concentrate (FPC) made from tilapia by-products as well as salt-biscuits supplemented with 5% FPC were evaluated. The resultant product (FPC) was composed (on wet weight) of 4.18% moisture, 68.83% protein content, 0.75% lipid and 25.39% ash and it was more uniform in color and texture. In addition, the pH value was 6.67 and total volatile ...