| Issue |
BIO Web Conf.
Volume 71, 2023
II International Conference on Current Issues of Breeding, Technology and Processing of Agricultural Crops, and Environment (CIBTA-II-2023)
|
|
|---|---|---|
| Article Number | 01009 | |
| Number of page(s) | 9 | |
| Section | Issues of Sustainable Development of Agriculture | |
| DOI | https://doi.org/10.1051/bioconf/20237101009 | |
| Published online | 07 November 2023 | |
The use of flour from germinated buckwheat in bread recipes
1 Bashkir Research Institute of Agriculture - Subdivision of the Ufa Federal Research Centre of the Russian Academy of Sciences, Ufa, Russia
2 FSBEI of HE “Bashkir State Agrarian University”, Ufa, Russia, Ufa, Russia
* Corresponding author: evbadamshina@bk.ru
The results of the study of technological properties, chemical composition of buckwheat varieties of the Republic of Bashkortostan, as well as the effect of flour from sprouted buckwheat grain on the quality of wheat bread are presented. According to the nutritional value, in order to obtain buckwheat flour in order to include it in the bread recipe, the Inzer buckwheat variety was selected. The parameters of soaking and germination of buckwheat grain of this variety are optimized and it is shown that due to germination, the physico-chemical parameters of flour and its antioxidant activity are improved. Thus, the expediency of introducing flour from sprouted buckwheat grain into the recipe of wheat bread is proved. The optimal content of flour from sprouted buckwheat grain in the composition of a composite mixture with wheat flour of grade I, which amounted to 10%, providing an improvement in the organoleptic and physico-chemical parameters of bread, was established.
© The Authors, published by EDP Sciences, 2023
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