Industry
according to the Classifier of Types of Economic Activities
(KVED)
10.7
Description
High-protein wheat bread manufactured with the replacement of a part of the flour with pea protein isolate and dry wheat gluten at a ratio of 10:11
Novelty
For the first time, it is proposed to use a protein isolate of pea protein, which has a high content of deficient amino acids, to increase the nutritional and biological value of wheat bread
Advantages
Compared to conventional wheat bread, the developed product contains twice as much protein and 1.5 times more of the most deficient amino acid - lysine
Outlook
Production of high-protein products for consumers with high protein needs (strength sports athletes, military personnel, low-carb diets)
The product can be used in vegetarian and fasting diets
Regulatory or patent documentation
The formula (РЦУ 00389676.6815:2016) and manufacturing instruction for production (ТІУ 00389676.6815:2016) were developed, utility model patent 116563 UA IPC А21D 13/06 (2017.01)
The products were 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
Makhynko V.M.
Chernysh L.M.
Contact person
Makhynko Valerii Mykolaiovych, professor of the Department of Bakery and Confectionery Technology of the National University of Food Technologies
e-mail: [email protected]