MOSCOW, May 30.Scientists of the RGAU-MSHA named after K. A. Timiryazev have developed bread with the addition of lupine flour, it is more beneficial for the human body than ordinary wheat bread, and is suitable for dietary and clinical nutrition, the press service of the academy said.
“The RGAU-MSHA named after K. A. Timiryazev invented bread enriched with vegetable protein. Such a product is suitable for dietary and preventive nutrition,” the press service said.
Wheat bread is one of the most consumed food products, but it cannot be called nutritionally balanced: the protein contained in wheat flour is incomplete, so its enrichment with high-protein components is very relevant. The recipe for bread enriched with vegetable protein was developed by a research team led by Marat Begeulov, Associate Professor of the Department of Storage and Processing of Fruit, Vegetable and Plant Products.
“In addition to wheat flour, scientists of the Timiryazev Academy added lupine flour to the bread recipe. flour is not inferior to bakery products made from premium wheat flour.
«The addition of lupine flour makes the color of the bread crust more attractive, and also improves the beneficial effect on the human body,» the press service said. For example, lupine protein does not contain prolamins that cause allergies (gliadin and glutenin), lupine flour can be a source of vitamins, macro- and microelements, lupine seed processing products improve the activity of the digestive system and reduce cholesterol and toxins in the blood.
University scientists talk about the prospects of this agricultural crop: the narrow-leaved lupine is characterized by early maturity and significant resistance to cold, and a wide range of specialists around the world are showing interest in using its seeds for food needs. Now lupine is grown in the Russian Federation only as a fodder crop, in moderate quantities, so for now such bread can only be produced on the basis of imported flour.
«In order to establish the production of such bread on an industrial scale, domestic breeders are faced with the task of creating new varieties of lupine with a reduced and stable content of alkaloids in the grain — for mass production. Therefore, there are no agreements with manufacturers yet, but scientists are already working towards development production of such raw materials,» the academy said. Scientists of the Russian State Agrarian University-Moscow Agricultural Academy named after K. A. Timiryazev have already received a patent for the recipe for bread enriched with vegetable protein. «https://ria.ru/20230521/yogurty-1873222234.html» data-title=»Ovchinsky: capital company expands its range of vegetable yoghurts»>