Development of Rye-Wheat Bread Containing Flaxseed Flour and Rice Husk Dietary Fiber

Development of Rye-Wheat Bread Containing Flaxseed Flour and Rice Husk Dietary Fiber

The study aims to improve the nutritional and biological value of rye-wheat bread by incorporating defatted flaxseed flour and dietary fiber from rice husks. Conducted in two stages, the research first introduced defatted flaxseed flour into bread formulations at 5–20% of wheat flour weight. In the...

Full description

Saved in:
Bibliographic Details
Main Authors: Meruyet Baiysbayeva, Auyelbek Iztayev, Galiya Iskakova, Zilikha Moldakulova, Nurgul Batyrbayeva, Zhyldyz Irmatova, Gulgaisha Baygazieva, Assel Izembayeva, Erik Askarbekov
Format: Article
Language:English
Published: Ital Publication 2025-06-01
Series:Emerging Science Journal
Subjects:
bread
dough
rye-wheat flour
flaxseed flour
dietary fiber
nutritional value
Online Access:https://ijournalse.org/index.php/ESJ/article/view/2927
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://ijournalse.org/index.php/ESJ/article/view/2927

Similar Items