Bakery product "Hrechynka” ("Buckwheat groat")

Industry according to the Classifier of Types of Economic Activities
(KVED)

10.7

Description

Bakery product containing fructose for special dietary consumption, made with the addition of micellar casein, buckwheat bran fiber and mineral citrates

Novelty

For the first time, it is proposed to use micellar casein, buckwheat bran fiber, and mineral citrates in a mixture for enriching a bakery product with fructose in order to reduce its glycemic index and enrich the product with physiological and functional ingredients

Advantages

Compared to conventional wheat bread, the developed product has a significantly lower glycemic index – 25.9 units, contains more protein, minerals and dietary fiber

Outlook

Production of products with a low glycemic index and a high content of protein, dietary fiber and minerals

The product can be used in the diet of people with diabetes mellitus

Regulatory or patent documentation

The formula (РЦУ 00389676.6857:2017) and a manufacturing instruction for production (ТІУ 00389676.6857:2017) were developed, patent for invention116739 UA IPC A21D 13/062 (2017.01)

The product was approved by the expert taste panel of Ukrkhlibprom (Ukrainian bread making industry) and tested in production conditions

Institution

National University of Food Technologies

Developed by

Drobot V.I.
Shevchenko A.O.

Contact person

Shevchenko Anastasiia Oleksandrivna, Associate professor of the Department of Bakery and Confectionery Technology of the National University of Food

е-mail: [email protected]