BREAD WITH THE ADDITION OF EXTRUDATE A MIXTURE OF VIGNA BEANS AND WHEAT GRAINS

Abstract

The paper presents the material indicating that the enrichment of bread with extrudate of a mixture of vegetable beans and wheat grains is technologically possible and economically feasible. The main parameters of the technology for obtaining a multicomponent fortifier based on vigna beans, which can be used for the production of functional or enriched bakery products, are substantiated. The data of the rational dosage of the proposed concentrator are given. The results of the trial baking of bread with the addition of extrudate of a mixture of vigna beans and wheat grain, as well as the quality indicators of the products obtained in terms of their organoleptic evaluation and physico-chemical parameters are analyzed.