| Issue |
BIO Web Conf.
Volume 85, 2024
3rd International Conference on Research of Agricultural and Food Technologies (I-CRAFT-2023)
|
|
|---|---|---|
| Article Number | 01033 | |
| Number of page(s) | 4 | |
| Section | Research of Agricultural and Food Technologies | |
| DOI | https://doi.org/10.1051/bioconf/20248501033 | |
| Published online | 09 January 2024 | |
Prospects for the use of soyan cake in the production of rye and wheat bread
Kazakhstan Institute of Standardization and Metrology, Committee of Technical Regulation and Metrology, Ministry of Trade and Integration of the Republic of Kazakhstan, 010336, Astana, Mangilik el Avenue, 11, Kazakhstan
* Corresponding author: nurmashanova@gmail.com
In this paper, an analysis was made of the use and consumption of soybean meal. Studied organoleptic, physico-chemical, functional and technological indicators of soybean cake. The safety of the use of cake in the production of bakery products has been established. Due to its economic value, reduced price, and high content of nutrients such as protein, fiber, carbohydrates and antioxidants, the use of soybean meal in the production of rye-wheat bread has been explored by partially replacing wheat flour.
© The Authors, published by EDP Sciences, 2024
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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