The usage of the whole grain spelt flour in the cracker's technology

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dc.contributor.authorIorgachova, K.
dc.contributor.authorMakarova, O.
dc.contributor.authorKhvostenko, K.
dc.date.accessioned2022-02-18T13:14:07Z
dc.date.available2022-02-18T13:14:07Z
dc.date.issued2020
dc.descriptionIorgachova К. The usage of the whole grain spelt flour in the cracker's technology / К. Iorgachova, O Makarova, K. Khvostenko // Intern. Conf. on Technics, Technologies and Education (ICTTE 2020), Yambol (Bulgaria), 4–6 Nov. 2020. – Yambol, 2020. – Vol. 1031: IOP Conference Series: Materials Science and Engineering. – [6 р.].ru_RU
dc.description.abstractNowadays there has been a revival of interest in ancient crops, such as spelt wheat, which differs from modern varieties of wheat with more balanced chemical content. The effect full replacement of modern wheat flour with whole grain spelt flour on the cracker`s quality was studied. Addition of the spelt flour leads to a high sensory characteristics formation of the product. Ancient wheat flour based samples characterized with more rich color and more intense taste and aroma. The usage of spelt flour increased the product`s ability to water absorption (145 %), acidity (2.0 degree), which are in the accordance with standard requirements. The results have shown the positive effect on the nutritional value of the final product. The highest protein content (16.44 g/100 g) was obtained for the enriched samples, there were also an increase in micronutrients content – Fe (by 27.8 %), K (by 22.9 %), B5 (by 83.6 %). In vivo studies have proven that consumption of the products based on whole grain spelt flour effectively prevented the development of inflammation and dysbiosis processes. Obtained results indicate the effectiveness of full replacement modern wheat flour with whole grain spelt flour for the cracker`s with high nutritional value production.ru_RU
dc.identifier.urihttps://card-file.ontu.edu.ua/handle/123456789/19809
dc.subjectspelt wheatru_RU
dc.subjectwhole grain flourru_RU
dc.subjectcrackersru_RU
dc.subjectqualityru_RU
dc.subjecthigh nutritional valueru_RU
dc.titleThe usage of the whole grain spelt flour in the cracker's technologyru_RU
dc.typeArticleru_RU
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