Study of the Nutritional Value of Plant Materials Used in Bread Baking

Abstract

The purpose of this research was to complete a comparative analysis of the nutritional value of plant materials used in bread baking. It is established that the use of black cumin seed flour for baking wheat and rye bread will allow us to increase the content of dietary fiber and microelements (iron, copper, cobalt, magnesium) in the products; the introduction of sesame flour – the concentration of protein, copper, magnesium, phosphorus, zinc; and the use of cedar nut flour - the content of polyunsaturated fatty acids, manganese, phosphorus, cobalt, copper. In all cases, the substitution of a certain amount of cereal flour with the analyzed non-traditional raw materials will allow us to balance the amino acid composition of bread and reduce the gluten load on the human body.