Leguminous mixture as a promising raw material source in bakery technology

Abstract

Relevance . Today, in the development of the food industry, much attention is paid to the creation of food products that have a positive impact on human health. Bread is one of the most consumed food products and is present in the diet of most citizens of Russia and Kazakhstan, therefore, improving its nutritional properties is an urgent task of the food industry. Results . The paper presents the results of a study of the nutritional and biological value of the legume mixture for functional nutrition. The leguminous mixture consists of 7 cereals and legumes (oats, corn, millet, buckwheat, soybeans, peas (mung bean), Chinese beans). The percentage of the composition of the leguminous mixture is: corn — 16%, oats — 16%, millet — 15%, buckwheat — 12%, soy — 17%, mung bean — 13%, beans — 11%. The physico-chemical, mineral, vitamin and amino acid composition of the mixture was studied. As a result of the research, it can be concluded that the use of the presented leguminous mixture as an ingredient in food production will enrich the product with nutritional and biological value (proteins, fats, carbohydrates and minerals), expand the range of food products, increase the content of vitamins, dietary fiber in the finished product, and also possibly have a therapeutic effect on the human body (additional research is needed).