Bread with sesame seeds for gerodietetic nutrition
1Botagoz Kulushtayeva, Eleonora Okuskhanova, Maksim Rebezov, Nina Burakovskaya, Nadezhda Kenijz, Natalya Fedoseeva, Irina Artemeva, Olga Saranova, Olga Pershina
This article substantiates and experimentally confirms the composition of the recipe of bakery products for heroic nutrition based on the use of sesame flour and natural milk whey, allowing to obtain a bread with high consumer properties. By chemical composition the developed product contains 60.1 g of protein and carbohydrates, 5.0 g of fat and 1.7 g of ash. The protein part is represented by all essential amino acids, the content of which is higher than in the control sample. Vitamin composition is dominated by vitamin PP (4.42 mg/kg), folic acid (25.36 mg/kg) and riboflavin (3.14 mg/kg). The content of mineral substances in the developed bread exceeds the content of mineral substances in the control sample. The production of bread according to a recipe with the addition of sesame flour and natural milk whey allows to obtain bread with high nutritional and biological value.
sesame seed, bread porosity, bread crumb, gerodietetic nutrition, whey, food value