WHEAT BREAD FUNCTIONAL PURPOSE FOR PREVENTION OF CARDIOVASCULAR DISEASES

Authors

  • D. A. SHANSHAROVA Almaty Technological University, 050061 Almaty, Republic of Kazakhstan Author
  • L. HRIVNA Mendel University in Brno, 61300 Brno, Czech Republic Author
  • V. SOTTNIKOVA Mendel University in Brno, 61300 Brno, Czech Republic Author
  • D. B. ABDRAIMOVA Almaty Technological University, 050061 Almaty, Republic of Kazakhstan Author
  • A. A. KHAKIMZHANOV Institute of Molecular Biology and Biochemistry, 050012 Almaty, Republic of Kazakhstan Author
  • N. MENKOV Agricultural Academy of Bulgaria, BG - 1113 Sofia, Bulgaria Author

Keywords:

wheat bread, cardiovascular disease, berries, additive, prevention

Abstract

The article considers the problem of improving the nutritional value of wheat bread by making functional additives. The
content of essential trace elements magnesium is increased in several times and also increases the content of vitamins, essential
amino acids and antioxidant activity. The aim of this work is to create a new assortment of bread products on the basis of
functional additives medicinal purposes for all layers of the population for prevention of cardiovascular diseases, structuralmechanical
properties, porosity. With the introduction of the functional additive increases the content of magnesium in the
bread from 0.014 mg/kg to 430.05 mg/kg.

Author Biography

  • N. MENKOV , Agricultural Academy of Bulgaria, BG - 1113 Sofia, Bulgaria

     

       

References

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Published

31.10.2014

Issue

Vol. 20 No. 5 (2014): Bulgarian Journal of Agricultural Science

Section

Food Science and Technologies

License

Copyright (c) 2014 Bulgarian Journal of Agricultural Science

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

How to Cite

A. SHANSHAROVA , D., HRIVNA , L., SOTTNIKOVA , V., B. ABDRAIMOVA , D., A. KHAKIMZHANOV , A., & MENKOV , N. (2014). WHEAT BREAD FUNCTIONAL PURPOSE FOR PREVENTION OF CARDIOVASCULAR DISEASES. Bulgarian Journal of Agricultural Science, 20(5), 1094-1097. https://agriacad.eu/ojs/index.php/bjas/article/view/6343