Abstract
The lack of essential nutrients in the population’s diet contributes to the expansion of the range of traditional products through the production of fortified products. Enrichment is often carried out by adjusting the traditional recipe by introducing unconventional raw materials, characterized by an increased content of deficient substances, primarily protein, alimentary fiber, minerals and vitamins. Changes in the properties of the dough lead to a change in the characteristics of the finished bakery. The influence of different dosages of unconventional raw materials (in the article - flour from extrudate amaranth grain, from 10 to 20 %) on the rheological properties of the dough was investigated using Brabender instruments.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: IOP Conference Series: Earth and Environmental Science
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
