UDK: УДК 664.663.9

NUTRITION OPTIMIZATION. USE OF TRITICALE FLOUR AND PUMPKIN PROTEIN FOR BREAD MAKING

A. S. Ovchinnikov, N. Yu. Petrov, A. I. Krayushkin, V. L. Zagrebin, D. S. Nikulin, A. K. Salamatova, E. S. Savina

Волгоградский государственный аграрный университет, Волгоградский государственный медицинский университет

Abstract

Chemical composition of triticale flour and pumpkin flour was studied. A composite flour mix for bread making purposes was developed. It has been established that pumpkin bread is rich in minerals and biologically active substances,and it helps optimize nutrition.

Keywords

triticale flour, pumpkin flour, composite flour mix, bread.

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