Functional Bakery Products in the Nutrition of Athletes

DOI

10.2991/ahsr.k.201001.062How to use a DOI?

Keywords

functional bakery, nutrition, athletes technological process

Abstract

This article is devoted to the study of the use of non-traditional types of raw materials - composite mixtures of wheat flour, flax and buckwheat flour - in the production of functional bakery products intended for athletes. According to the results of the experiments, the recipes of bakery products from a mixture of wheat-flax and wheat-buckwheat flour were determined, the main modes of the technological process were established. The results of research showed that when baking bakery products with the addition of flax and buckwheat at the selected ratios, the rheological properties of the test and the main indicators of the product quality are not inferior to the control sample or even have higher indicators. At the same time, the quality of finished product is improved with an increase in the nutritional value of this product, enrichment with vegetable protein, biologically active substances and polyunsaturated fatty acids. It is shown that the active ingredients of flax and buckwheat flour can be used to purposefully change the taste, aroma and appearance of bakery products, which allows to enrich and expand the range of products for use in sports nutrition, as well as in everyday life.

Copyright

© 2020, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - N.P. Shepeleva
AU  - N.A. Shkaeva
AU  - S.D. Shepelev
PY  - 2020
DA  - 2020/10/03
TI  - Functional Bakery Products in the Nutrition of Athletes
BT  - Proceedings of the International Conference “Health and wellbeing in modern society” (ICHW 2020)
PB  - Atlantis Press
SP  - 308
EP  - 312
SN  - 2468-5739
UR  - https://doi.org/10.2991/ahsr.k.201001.062
DO  - 10.2991/ahsr.k.201001.062
ID  - Shepeleva2020
ER  -