Creation of specialized extrusion loaves for nutrition of pregnant and nursing women
Abstract
The article considers the possibility of filling the deficit of nutrients in the diets of pregnant and lactating women through the use of specialized products in the menu-extruded bread. Studies of rheological behavior of dough from a mixture of flour and grain processing products for the preparation of extrusion loaves on the device Mixolab according to the standard Protocol “Chopin+” and the analysis of the results are presented. The results of tests of rheological characteristics of mixtures were determined by the values of quality indices, water absorption capacity, as well as parameters of rheological behavior of the test (test stability). The influence of salt concentrations and enriching additives on the rheological properties of the dough is described. The developed scientifically grounded technology of production of bread extrusion for nutrition of pregnant and nursing women, and also compounding compositions of bread extrusion “Mother’s choice” enriched with calcium, bread extrusion “Mother’s choice” with inulin, bread extrusion “Mother’s choice” salt-free is presented.
About the Authors
N. S. Laptenok
State enterprise «Beltekhnokhleb»
Belarus
Belarus
Laptenok Natalia S. – Deputy Director
30, Rakovskaya St., 220004, Minsk, Republic of Belarus
L. A. Melnikova
Belarusian state University of Economics
Belarus
Belarus
Melnikova Lyudmila A. – Candidate of Biological Sciences, docent of the Department of Commodity Science
7, Sverdlova st., 220030, Minsk, Republic of Belarus
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Review
For citations:
Laptenok N.S., Melnikova L.A. Creation of specialized extrusion loaves for nutrition of pregnant and nursing women. Food Industry: Science and Technology. 2019;12(4):94-102. (In Russ.)
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