FLOWER POLLUTION IN TECHNOLOGY WHEAT BREAD

Authors

  • A.N. Medyantseva Penza State Technological University
  • N.G. Kudryavtseva Penza State Technological University

Keywords:

flower pollen, wheat bread, nutritional value

Abstract

The results of the formulation of bakery products with increased nutritional value are presented. Potential application of bee pollen containing sugar, flavonoids, vitamins, minerals and essential amino acids as a food additive is shown. These nutrients are functional nutritional ingredients that have therapeutic and preventive properties on the body. The introduction of flower pollen in a rational dosage of 5% is proposed in place of wheat flour of the highest grade in the production of wheat bread.

Downloads

Published

2017-12-16

Issue

Vol. 4 No. 4 (2017)

Section

TRIBUNE OF YOUNG SCIENTISTS

License

Copyright (c) 2017 A.N. Medyantseva, N.G. Kudryavtseva

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Similar Articles

<< < 1 2 3 4 5 6 

You may also start an advanced similarity search for this article.