INVESTIGATING THE POSSIBILITIES OF CREATING FROZEN DOUGH BREAD TECHNOLOGY FROM WHOLE GRAIN KAMUT FLOUR ENRICHED WITH SPROUTED RED LENTILS

LAZOVA-BORISOVA, Iliana and DURMISHI, Namik and XHABIRI, Gafur (2025) INVESTIGATING THE POSSIBILITIES OF CREATING FROZEN DOUGH BREAD TECHNOLOGY FROM WHOLE GRAIN KAMUT FLOUR ENRICHED WITH SPROUTED RED LENTILS. International Journal of Food Technology and Nutrition, 8 (15-16). pp. 31-35. ISSN 2671-3071

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Abstract

The aim of the present scientific research is to develop innovative approaches for obtaining grain-based foods with the addition of plant raw materials of high biological value. The raw plant materials used for the preparation of the innovative products are kamut flour is obtained and red lentil. For the preparation of the two mixtures, Bulgarian varieties of raw materials are used, as well as additional raw materials. The article shows the technological indicators of the products and the finished products. When adding whole grain organic kamut with the addition of 8 % red lentil. The innovative cereal products are obtained basis in which different values of the protein energy value and fiber contents.

Item Type:	Article
Uncontrolled Keywords:	bio, sprouted red lentil, flour, kamut, frozen dough, bread
Subjects:	Q Science > Q Science (General)
Divisions:	Faculty of Law, Arts and Social Sciences > School of Social Sciences
Depositing User:	Unnamed user with email zshi@unite.edu.mk
Date Deposited:	23 Dec 2025 14:06
Last Modified:	23 Dec 2025 14:06
URI:	http://eprints.unite.edu.mk/id/eprint/2214

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