BIO Web Conf.
Volume 17, 2020International Scientific-Practical Conference “Agriculture and Food Security: Technology, Innovation, Markets, Human Resources” (FIES 2019)
|Number of page(s)||5|
|Published online||28 February 2020|
Technology of functional bread using sorghum flour
Samara State Technical University, Samara 443100, Russia
* Corresponding author: firstname.lastname@example.org
The production of functional bread is considered in this paper. It is suggested to make bread using mix of wheat and sorghum flour. Mathematical modeling of experiment in order to calculate the optimal dosage of sorghum flour in the recipe was carried out. It was established that introduction of sorghum flour allows decreasing the amount of sugar in the recipes. The determination of physical-chemical properties of bread samples was conducted. Acidity, wet content and porosity of bread samples were determined. Obtained bread can be classified as functional because the portion of the bread contains more than 15 % of magnesium, manganese and silicon daily intake.
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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