Chemical composition of some flour mixtures with high nutritional value

Stoin, Daniela and Poiana, Mariana-Atena and Mogradean, Diana and Cozma, Antoanela and Jianu, Călin and Trasca, Teodor Ioan and Riviş, Adrian: Chemical composition of some flour mixtures with high nutritional value. Proceedings of the International Symposium on Analytical and Environmental Problems, (24). pp. 410-414. (2018)

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Abstract

The objectives of this study were to optimize high nutritional blends obtained by partial substitution of white wheat flour 550 (WWF) with rye flour (RF), oat flour (OF), quinoa flour (CF) and maize flour, respectively, and assessing the impact of using these mixtures on the sensory qualities of multigrain bread. WWF has been substituted by 5%, 10%, 15%, 20% and 25% RF, OF, QF and MF, respectively. As for flours and flours mixtures, the following determinations were carried out: moisture, protein content, ash content, fat content, fiber content, and total carbohydrate content. The resulting mixtures had high protein content (11.23% at M6 and 11.91% at M3), fiber (2.71% at M6 and 3.68% at M1), ash (1.28% at M6 and 1.70% at M3) fat (2.61% at M6 and 3.42% at M1) and low carbohydrates (65.74% at M1 and 68.02% at M6) and moisture ranged between 13.77% at M1 and 14.15% at M6. Based on the obtained results regarding the physic-chemical composition of the M1 ÷ M6 mixtures, it can be appreciated that all these mixtures are suitable for being used in obtaining bakery products (multigrain bread) according to the established substitution amounts, because all the results obtained for the nutritional and quality parameters had the values closest to the daily nutritional needs of the human body for good development and function.

Item Type: Article
Journal or Publication Title: Proceedings of the International Symposium on Analytical and Environmental Problems
Date: 2018
Volume: 24
Page Range: pp. 410-414
ISBN: 978-963-306-623-2
Uncontrolled Keywords: Agrokémia, Élelmiszeripari technológia
Additional Information: Bibliogr.: p. 413-414. ; összefoglalás angol nyelven
Date Deposited: 2019. Jan. 08. 14:40
Last Modified: 2019. Jan. 08. 14:40
URI: http://acta.bibl.u-szeged.hu/id/eprint/56385

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