Development of Bread Production Technology Through the Lentil Flour Application

Authors

  • Ն.Գ. Հովհաննիսյան, Ա.Ի. Նազարյան, Ա.Ս. Ալոյան

Keywords:

հաց, ոսպի ալյուր, ֆունկցիոնալ սննդամթերք, տեխնոլոգիա, բաղադրագիր

Abstract

The research material is related to the lentil flour as a functional component and finished product. The main objective of the research is to develop technology for bakery products of functional significance using lentil flour, which will increase the nutritional value of the finished product and reduce the risk of a number of diseases. The use of lentil flour enables to improve the organoleptic indices in the quality of finished bread: aroma and color become more expressive, porosity increases by 10.0%, the specific volume – by 10.8%.

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Published

2023-08-04

How to Cite

Ն.Գ. Հովհաննիսյան, Ա.Ի. Նազարյան, Ա.Ս. Ալոյան. (2023). Development of Bread Production Technology Through the Lentil Flour Application. AgriScience and Technology, 2(66). Retrieved from https://journal.anau.am/index.php/anau/article/view/152

Issue

Vol. 2 No. 66 (2019): “AgriScience and Technology” scientific journal

Section

Food Science and Technology

License

Creative Commons Attribution-Non-Commercial (CC BY-NC). CC BY-NC allows users to copy and distribute the article, provided this is not done for commercial purposes. The users may adapt – remix, transform, and build upon the material giving appropriate credit, providing a link to the license. The full details of the license are available at https://creativecommons.org/licenses/by-nc/4.0/.