The use of leguminous mixture for bakery products

Abstract

The main criterion of the country's food security is the stable provision of the population with high-quality food products using scientific developments. For Kazakhstan and Russia, grain is the main agricultural raw material, and grain-based products are one of the main inexpensive sources of nutrients. Bread is a fundamental product in the diet of most citizens of Russia and Kazakhstan, therefore, improving its nutritional properties and creating functional products based on it is an urgent task for the food industry. The paper presents the results of a study on the development of bread products with the addition of a leguminous mixture on sourdough. The leguminous mixture consists of seven cereals and legumes: oats, corn, millet, buckwheat, soy, peas (mash), Chinese beans. Four samples of bread were made with the addition of 5%, 7%, 10%, 12% leguminous mixture to the mass of wheat flour on sourdough and control samples. It has been established that the use of bread with the addition of a 10% leguminous mixture on sourdough contributes to the increase in the nutritional and biological value of products in terms of protein, carbohydrates, vitamins, dietary fiber and minerals, which allows more efficient use of raw plant resources of the Republic of Kazakhstan and the Russia.