WHOLEGRAIN BUCKWHEAT FLOUR BREAD

Invention herewith described refers to the wholegrain buckwheat flour bread that according to the Bylaw of quality of cereals, milling and bakery products, pasta and frozen dough, Official Gazette SRJ, No. 52/1995, wholegrain buckwheat flour bread is categorized as a basic type of bread and is recom...

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Bibliographische Detailangaben
Hauptverfasser:	MISAN, ALEKSANDRA, MR, SEDEJ, IVANA, MR, SAKA , MARIJANA, MANDIC, ANAMARIJA, BELJKAS, BOJANA, SIMURINA, OLIVERA, PESTORIC, MLADENKA, MR
Format:	Patent
Sprache:	eng ; srp
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	Invention herewith described refers to the wholegrain buckwheat flour bread that according to the Bylaw of quality of cereals, milling and bakery products, pasta and frozen dough, Official Gazette SRJ, No. 52/1995, wholegrain buckwheat flour bread is categorized as a basic type of bread and is recommended for feeding of all age groups, it is especially recommended for the people with higher risk of diabetes and numerous cardiovascular diseases. Substitution of the wheat flour with the wholegrain buckwheat flour at the level of 50% results in the functional product of pleasant specific flavour, proper structure and volume.The wholegrain buckwheat flour has an increased amount of total dietary fibre (5.5%) and polyphenolic rutin (0.035 mg/g), which, as a functional component, has a positive health effect by increasing blood vessel elasticity, lowering of blood pressure, and increasing the absorption of vitamin C in body.The wholegrain buckwheat flour bread has the specific sensory attributes, particularly flavour and the shelf-life. Hleb od integralnog heljdinog brašna, shodno važećoj zakonskoj regulativi (Pravilnik o kvalitetu žita, mlinskih i pekarskih proizvoda, testenina i brzosmrznutih testa (Službeni list SRJ, 52/1995)) spada u osnovnu vrstu hleba, koja se preporučuje u redovnoj ishrani stanovništva svih starosnih grupa, a posebno onih sa povećanim rizikom za nastanak dijabetesa i niza kardiovaskularnih oboljenja. Supstitucija pšeničnog brašna integralnim heljdinim brašnom na nivou 50% rezultira funkcionalnim proizvodom prijatne specifične arome i odgovarajuće teksture i volumena.Hleb od integralnog heljdinog brašna odlikuje povećani sadržaj ukupnih dijetnih vlakana (5,5%%) i polifenola rutina (min 0,035 mg/g), koji kao funkcionalna komponenta pozitivno deluje na povećanje elastičnosti krvnih sudova, sniženje krvnog pritiska i povećanu apsorpciju vitamina C u organizmu.Hleb od integralnog heljdinog brašna karakterišu specifične senzorne osobine, pre svega aroma, kao i povećana održivost svežine hleba.