Research Article
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 |
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