Proceedings of the 4th International Conference on Innovations in Sports, Tourism and Instructional Science (ICISTIS 2019)

The use of plant raw materials in the production of healthy food

Authors
Abduvali Toshev, Elena Shcherbakova, Anastasia Rushchitc
Corresponding Author
Abduvali Toshev
Available Online November 2019.
DOI
https://doi.org/10.2991/icistis-19.2019.71How to use a DOI?
Keywords
flour confectionery, barley malt flour, nutritional and biological value, nutrition for athletes
Abstract
The purpose of this article is to analyze the use of barley malt flour in flour products from yeast dough on the example of homemade buns. To provide the reliability of the data obtained, all analyzes were performed at least three to five times, with two parallel assessments being performed in each experiment. It was established that barley malt flour increases the nutritional and biological value of products (amino acid and fatty acid), the content of B vitamins, minerals (iron, calcium, magnesium, potassium, phosphorus) and improves organoleptic properties. Such flour products made of yeast dough with barley malt flour can be recommended for athletes.
Open Access
This is an open access article distributed under the CC BY-NC license.

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Cite this article

TY  - CONF
AU  - Abduvali Toshev
AU  - Elena Shcherbakova
AU  - Anastasia Rushchitc
PY  - 2019/11
DA  - 2019/11
TI  - The use of plant raw materials in the production of healthy food
BT  - Proceedings of the 4th International Conference on Innovations in Sports, Tourism and Instructional Science (ICISTIS 2019)
PB  - Atlantis Press
SP  - 279
EP  - 283
SN  - 2468-5739
UR  - https://doi.org/10.2991/icistis-19.2019.71
DO  - https://doi.org/10.2991/icistis-19.2019.71
ID  - Toshev2019/11
ER  -