Akademik Məlumat İdarəetmə Sistemi
Scientific achievements of modern society, pp.32-38, 2020 (Conference Book)
The enrichment of everyday products, especially the composition of bread, is very relevant. To enrich the first-grade variety Azamatli-95 wheat flour with proteins, vitamins, minerals, and biologically active substances, bread was prepared by adding Arzu lentil flour in a ratio of 5, 10, 15% to wheat flour. The of bread samples was evaluated according to their of the structural and mechanical properties, structure and color of the crumb. The results of the study showed that with an increase in the amount of flour from lentil variety Arzu to 5% added to variety Azamatli-95 wheat flour, organoleptically determined indicators characterizing the crumb of bread increase, but with an increase in the amount flour from lentil variety Arzu 5% to 15% these indicators are decreases significantly. Therefore, during the production of fortified bread, it is recommended to add up to 5% of Arzu lentil flour to wheat variety Azamatli-95 wheat flour.