Применение ячменной муки в производстве мучных кондитерских изделий

Abstract

Barley contains valuable amino acid composition of proteins, mucus, rich in active enzymes, has a higher content of dietary fiber. Dietary fiber barley consists mainly of a group of unique water-soluble fiber called beta-glucans. Beta- glucan activates the immune response, creating a protective system against viruses, bacteria, fungi, parasites and car- cinogens. It is also potent antioxidant - a converter of free radicals. In the production of barley flour a large part of the beta-glucan barley grain becomes flour. To study the possibility of using barley flour confectionery in the production of flour confectionery products were carried out test baking. The possibility of using barley flour confectionery in the com- posite mixture in the production of flour confectionery functionality. These products are recommended for the preven- tion and dietary needs, both for adults and children.