ДӘНДІ-БҰРШАҚ ДАҚЫЛДАРЫ ҰНЫМЕН ИОНДАЛҒАН СУ ҚОЛДАНЫП ДАЙЫНДАЛҒАН НАННЫҢ САПАСЫН ЗЕРТТЕУ

Abstract

For reduce the deteriorating effect of pea flour on the quality of bread used ionized water.At the same time, there was a significant increase in organoleptic and physicochemical parameters of bread quality in comparison with samples without ionized water. The best quality of bread from a mixture of wheat and legumes was achieved by using ionized water and applying pea flour in an amount of 25% to the weight of wheat flour of the first grade. The use of pea flour is suitable for the enrichment of bread with valuable food ingredients - proteins, essential amino acids, vitamins and minerals.