Nutritional Evaluation of Buns Developed from Chickpea-Mung Bean Composite Flour and Sugar Beet Powder

Table 1

Recipes of the control sample and new assortments of buns, calculated for one portion of laboratory baked goods.

No.	Raw materials	Raw material quantity
		Sample no. 1	Sample no. 2	Sample no. 3	Sample no. 4	Sample no. 5	Sample no. 6	Sample no. 7	Sample no. 8	Sample no. 9	Sample no. 10	Sample no. 11
1	Flour of the first grade (g)	325	325	325	276.25	276.25	230	178	245	238	225	290
2	Chickpea flour (g)	0	0	0	48.75	0	48.75	48.75	48.75	32.5	48.75	16.25
3	Masha flour (g)	0	0	0	0	48.75	0	0	32.5	16.25	16.25	16.25
4	Milk (ml)	150	150	150	150	150	150	150	150	150	150	150
5	Yeast (g)	6	6	6	6	6	6	6	6	6	6	6
6	Egg (g) ()	50	50	50	50	50	50	50	50	50	50	50
7	Sugar (g)	50	0	0	50	50	0	0	50	0	0	0
8	Dry powder of sugar beet (g)	0	30	40	0	0	40	50	0	30	40	40
9	Butter (g)	50	50	50	50	50	50	50	50	50	50	50
Total		631	611	621	631	631	574.75	532.75	632.25	572.75	586	618.5