Open Access
Table 1
Comparative data on the nutritional value of traditional white bread made from wheat flour and developed products
| Name of the product | Protein, % | Fat, % | Carbohydrates, % | Fiber, % | Energy value, kcal |
|---|---|---|---|---|---|
| White bread | 7.9 | 5.7 | 49.2 | 2.0 | 285.00 |
| Grain bread | 11.8 | 4.9 | 45.1 | 6.5 | 253.00 |
| Bread “Tagansky” | 9.34 | 1.76 | 45.26 | 2.6 | 214.24 |
| Bread “Tritikalevy” | 4.72 | 0.63 | 36.97 | 2.5 | 152.43 |
| Bakery products | 7.9 | 9.4 | 55.5 | 2.1 | 339.00 |
| Bun | |||||
| “Moskvoretskaya” | 7.21 | 10.91 | 46.67 | 2.4 | 313.71 |
| Bun | |||||
| “Taganskaya” | 6.04 | 0.79 | 49.28 | 2.1 | 228.39 |
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.