Abstract
The chemical formula and the engineering and technological properties of the scoured core of the sunflowers seeds (SCSS) after oil expression which was got by innovative technology of the sunflowers seeds processing are examined. The SCSS influence on the nutritional quality and quality index of the wheat bread are shown. It is established that SCSS addition in an amount of 2.5% to the weight of flour increases the humidity by 0.5–1.0%, reduces acidity by 0.5–0.7°, increases the texture by 2.0–3.0%, and increases the specific volume by 1.12–1.17 cm3/g. It reduces friability by 2.0 times, NMAFAnM—4 times.
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Evlash, V., Tovma, L., Tsykhanovska, I., Gaprindashvili, N. (2019). Innovative Technology of the Scoured Core of the Sunflower Seeds After Oil Expression for the Bread Quality Increasing. In: Nadykto, V. (eds) Modern Development Paths of Agricultural Production. Springer, Cham. https://doi.org/10.1007/978-3-030-14918-5_65
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DOI: https://doi.org/10.1007/978-3-030-14918-5_65
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