Development of a recipe for crunchy bread (crackers) made from whole grain wheat flour enriched with cabbage and grains
XI International Annual Conference "Industrial Technologies and Engineering" (ICITE 2024), Almati, Kazakistan, 11 - 12 Kasım 2024, ss.65-68, (Tam Metin Bildiri)
- Yayın Türü: Bildiri / Tam Metin Bildiri
- Basıldığı Şehir: Almati
- Basıldığı Ülke: Kazakistan
- Sayfa Sayıları: ss.65-68
- Süleyman Demirel Üniversitesi Adresli: Evet
Özet
This study aimed to develop a recipe for crunchy bread (crackers) made from whole grain wheat flour enriched with pumpkin peel and seeds. Pumpkin is a product rich in vitamins, minerals, and antioxidants, while whole grain wheat flour is a source of dietary fiber and healthy fats. During the research, the beneficial properties of pumpkin, the technological process of bread-making, the compatibility of the ingredients, and the quality of the final product were assessed. To improve the nutritional and biological value, 15-50% of ground pumpkin peel and seeds were added to the crunchy bread. The studies identified that the optimal version for obtaining dietary crackers was with 30% added pumpkin peel and seeds. The quality indicators of the resulting product were found to be high, suggesting its suitability for dietary purposes due to its nutritional value and quality. When pumpkin peel and seeds are used harmoniously with whole grain wheat flour, the nutrient content of the final product increases, reducing the risk of cardiovascular diseases, diabetes, and obesity. The levels of protein and fiber are elevated, ensuring prolonged satiety. The taste and texture of the bread improve, contributing to its popularity among consumers.