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Table 5.
The chemical composition of bread with supplements based on grain flour enriched with mycelium of champignon bicuspid
| Options | Mass fraction, % | NFEF, % | ||||
|---|---|---|---|---|---|---|
| dry matter | crude protein | crude fiber | crude fat | crude ash | ||
| Wheat flour bread (control) | 69.34 | 17.51 | 0.87 | 1.68 | 11.17 | 68.77 |
| Wheat flour bread with a 3% food protein supplement based on soft wheat grain | 69.97 | 18.50 | 1.08 | 1.60 | 11.80 | 67.02 |
| Wheat flour bread with a 3% food protein supplement based on oat grain | 68.10 | 18.14 | 2.66 | 1.63 | 14.24 | 63.33 |
| Wheat flour bread with a 3% food protein supplement based on barley grain | 68.00 | 18.27 | 1.04 | 1.86 | 11.22 | 67.61 |
| Wheat flour bread with a 3% food protein supplement based on millet grain | 67.93 | 18.25 | 0.97 | 2.00 | 9.13 | 69.65 |
| Wheat flour bread with a 3% food protein supplement based on buckwheat grain | 69.79 | 17.90 | 1.19 | 1.70 | 10.66 | 68.55 |
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