{"title":"MЕTHOD FOR OBTAINING A CAKE FROM MIXED FLOURS FROM RYE, OATS AND TRITICALE","authors":"Iliana LAZOVA-BORISOVA","doi":"10.17930/agl2022211","DOIUrl":null,"url":null,"abstract":"The aim of the study was to establish a method for obtaining a cake from mixes of rye, oats and triticale. The physicochemical, fatty acid and mineral composition of oat flour, rye and triticale was studied. A series of attempts were made for trial laboratory baking of cake from the mixes. A technological scheme of the technological process has been established. The quality indicators of the finished product have been studied. Organoleptic evaluation and qualitative characteristics of the cake were performed. The cake contains functional ingredients such as soluble and insoluble fiber, β-glucans, macroelements, microelements, fatty acids composition. The cake is rich in oleic and linoleic acid. The finished product is rich in K, Fe and Zn.","PeriodicalId":44979,"journal":{"name":"AgroLife Scientific Journal","volume":" ","pages":""},"PeriodicalIF":0.6000,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"AgroLife Scientific Journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.17930/agl2022211","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"AGRONOMY","Score":null,"Total":0}
引用次数: 0
Abstract
The aim of the study was to establish a method for obtaining a cake from mixes of rye, oats and triticale. The physicochemical, fatty acid and mineral composition of oat flour, rye and triticale was studied. A series of attempts were made for trial laboratory baking of cake from the mixes. A technological scheme of the technological process has been established. The quality indicators of the finished product have been studied. Organoleptic evaluation and qualitative characteristics of the cake were performed. The cake contains functional ingredients such as soluble and insoluble fiber, β-glucans, macroelements, microelements, fatty acids composition. The cake is rich in oleic and linoleic acid. The finished product is rich in K, Fe and Zn.
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