The use of plant raw materials in the production of healthy food
Abduvali Toshev, Elena Shcherbakova, Anastasia Rushchitc
Available Online November 2019.
- https://doi.org/10.2991/icistis-19.2019.71How to use a DOI?
- flour confectionery, barley malt flour, nutritional and biological value, nutrition for athletes
- 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.
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 -