C6174098319

Effect of Food Additives on Physical and Chemical Properties of Dietary Salt Free Bread
Farida Smolnikova¹, Zhanar Moldabayeva², Nadezhda Kenijz³, Nina Burakovskaya⁴, Maxim Shadrin⁵, Vladimir Bykov⁶, Ashot Mnatsakanian⁷, Ekaterina Sepiashvili⁸, Aleksandra Grunina⁹, Lilya Ponomareva^10
1Farida Smolnikova, Shakarim State University of Semey, Semey, Kazakhstan.
²Zhanar Moldabayeva, Shakarim State University of Semey, Semey, Kazakhstan.
³Nadezhda Kenijz, Kuban State Agrarian University, Krasnodar, Russian Federation.
⁴Nina Burakovskaya, Omsk State Technical University, Omsk, Russia.
⁵Maxim Shadrin, Omsk State Technical University, Omsk, Russia.
⁶Vladimir Bykov, K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Moscow, Russia.
⁷Ashot Mnatsakanian, K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Moscow, Russia.
⁸Ekaterina Sepiashvili, K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Moscow, Russia
⁹Aleksandra Grunina, K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Moscow, Russia.
¹⁰Lilya Ponomareva, K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Moscow, Russia.
Manuscript received on 15 August 2019. | Revised Manuscript received on 20 August 2019. | Manuscript published on 30 September 2019. | PP: 5939-5941 | Volume-8 Issue-3 September 2019 | Retrieval Number: C6174098319/19©BEIESP | DOI: 10.35940/ijrte.C6174.098319
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)

Abstract: Advanced research direction for expanding the range of bakery products is the production of dietary salt-free bread, with the addition of food additives of plant and animal origin. This paper presents the formulation of dietary salt free bread. Flax seeds, pollen, curd whey and DVS Bifidus bacteria preparation are used in preparation of bread. The physical and chemical indicators and sensory profile of dietary salt free bread evaluated. Developed dietary salt free bread contains more protein (9.0 g/100g), carbohydrates (53.4 g/100g), fibers (7.0 g/100g) and minerals (2.5 g/100g) compared with traditional wheat bread.
Index Terms: Bread, Salt Free, Flax Seed, Curd Whey, Formulation, Fiber
Scope of the Article: Bio-Science and Bio-Technology