Agrarian
Bulletin
of the Urals

Russian Journal of Agricultural Research

The publication is registered by the Ministry of the Russian Federation
for Affairs of the Press, Television and Radio Broadcasting and Mass Communication Media.
Registration certificate: PI number 77-12831 on May 31, 2002
Subscription index in catalog «Russian Press» - 16356
ISSN 1997 - 4868 (Print)

The Journal is included in the list of the leading peer-reviewed scientific journals and publications, which should be published by the main results of theses for the degree of doctor and Ph.D.
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Journal is included in the list of VAK (from 25.09.2017), No. 291

ISSN 2307-0005 (Online)
Key title: Agrarnyj vestnik Urala (Online)
Abbreviated key title: Agrar. vestn. Urala (Online)

Аграрный вестник Урала № 01 (119) 2014

Инженерия

Рехвиашвили Э. И. доктор биологических наук, профессор Горский государственный аграрный университет

Гревцова С. А. кандидат биологических наук, доцент Горский государственный аграрный университет

Кабулова М. Ю. кандидат биологических наук Горский государственный аграрный университет

Айлярова М. К. старший преподаватель Горский государственный аграрный университет

УДК:631.17

BIOTECHNOLOGICAL ASPECTS OF BREAD PRODUCTION WITH THE ADDITION OF CALENDULA POWDER (CALÉNDULA OFFICINÁLIS)

It studies an application of calendula (Caléndula officinális)in bakery, which has a balanced composition of nutrients and valuable complex of vitamins. Modern bakery production is characterized by a high level of mechanization and automation of technological processes of bread production, introduction of new technologies and constant expansion of assortment of bakery products, as well as a wide introduction of small enterprises of various forms of ownership. In recent years, much attention is paid to the enrichment of bread with various nutrients, which give it healing and preventive properties. Therapeutic and preventive effect of dietary bakery products use is provided either by introduction of necessary additional components in the formulation or exclusion of undesirable as well as reformulation. A significant number of various bakery products is developed for dietotherapy, there is a wide range of products for preventive nutrition meant for people with a predisposition to particular diseases and people living in environmentally disadvantaged regions of the country, for workers of hard professions, preschool children and the elderly. It has been established that the bread made from wheat flour with the addition of calendula powder has better organoleptic properties as compared with bread made from wheat flour. A new kind of bread with the addition of calendula powder will expand an assortment of bakery products with therapeutic and prophylactic qualities, good antioxidant properties and high physical-chemical quality coefficients.

Keywords:

biotechnological aspects, production, calendula, bread, wheat flour


References:

1. Matveeva I. V. Food additives and bread improvers in the production of bakery products : tutorial. М. : МGUPP, 2000.

2. Grevtsova S. A. Biotechnological aspects of bread production with the addition of selenium // Bulletin of Gorsky GAU.

2012. № 49 (3).

3. Kabulova M. U., Rekhviashvili E. I. Efficiency of the use of culture Lb. Gallinarumin the production of wheat bread //

Bulletin of Gorsky GAU. Scientific-theoretical journal. 2012. № 49 (4).


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