PRINT ISSN 2285-5718, CD-ROM ISSN 2285-5726, ISSN ONLINE 2286-0126, ISSN-L 2285-5718
 

MЕTHOD FOR OBTAINING A CAKE FROM MIXED FLOURS FROM RYE, OATS AND TRITICALE

Published in AgroLife Scientific Journal, Volume 11, Number 2
Written by Iliana LAZOVA-BORISOVA

The aim of the study was to establish a method for obtaining a cake from mixes of rye, oats and triticale. The physicochemical, fatty acid and mineral composition of oat flour, rye and triticale was studied. A series of attempts were made for trial laboratory baking of cake from the mixes. A technological scheme of the technological process has been established. The quality indicators of the finished product have been studied. Organoleptic evaluation and qualitative characteristics of the cake were performed. The cake contains functional ingredients such as soluble and insoluble fiber, β-glucans, macroelements, microelements, fatty acids composition. The cake is rich in oleic and linoleic acid. The finished product is rich in K, Fe and Zn.

[Read full article] [Citation]

The publisher is not responsible for the opinions published in the Volume. They represent the authors’ point of view.

© 2019 AgroLife Scientific Journal. All Rights Reserved. To be cited: AgroLife Scientific Journal.

Powered by INTELIDEV