{"title":"羽扇豆粉在烘焙中的使用","authors":"M. Begeulov, P. M. Konorev","doi":"10.32462/0235-2508-2022-31-10-30-34","DOIUrl":null,"url":null,"abstract":"The results of a study of the possibility of using lupine flour produced from the seeds of the narrow-leaved lupine variety Deco 2 in the production of bakery products are presented. The possibility of using lupine flour in the amount of 5 % by weight of premium wheat flour has been established in order to improve the physicochemical and organoleptic indicators of bakery products. The possibility of adding 10–15 % lupine flour to enrich bread with biologically valuable nutrients without a noticeable deterioration in the quality of finished products is shown.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"178 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The use of lupine flour in baking\",\"authors\":\"M. Begeulov, P. M. Konorev\",\"doi\":\"10.32462/0235-2508-2022-31-10-30-34\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The results of a study of the possibility of using lupine flour produced from the seeds of the narrow-leaved lupine variety Deco 2 in the production of bakery products are presented. The possibility of using lupine flour in the amount of 5 % by weight of premium wheat flour has been established in order to improve the physicochemical and organoleptic indicators of bakery products. The possibility of adding 10–15 % lupine flour to enrich bread with biologically valuable nutrients without a noticeable deterioration in the quality of finished products is shown.\",\"PeriodicalId\":17839,\"journal\":{\"name\":\"Khleboproducty\",\"volume\":\"178 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Khleboproducty\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.32462/0235-2508-2022-31-10-30-34\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Khleboproducty","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.32462/0235-2508-2022-31-10-30-34","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
The results of a study of the possibility of using lupine flour produced from the seeds of the narrow-leaved lupine variety Deco 2 in the production of bakery products are presented. The possibility of using lupine flour in the amount of 5 % by weight of premium wheat flour has been established in order to improve the physicochemical and organoleptic indicators of bakery products. The possibility of adding 10–15 % lupine flour to enrich bread with biologically valuable nutrients without a noticeable deterioration in the quality of finished products is shown.
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