ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2019
Ukrainian Dietary Bread with Selenium-Enriched Soya Malt.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Biosynthesis of selenium nanoparticles by lactic acid bacteria and areas of their possible applications.World journal of microbiology & biotechnology · 2023Review
- Comparison of Regular and Selenium-Enriched Tortillas Produced from Sprouted Corn Kernels.Plant foods for human nutrition (Dordrecht, Netherlands) · 2022Article
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4 authors.
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Abstract
The production of bread with addition of selenium-enriched soya malt was studied. Processing of this soya malt included soaking of the soya beans in the solution of hydroselenite with concentration 1.5 mg Se/L (20 μg of Se per 1 g of soya beans), then 4 days of beans germination at 20 °C, drying at 50 °C until moisture content 8%, separation from the sprouts and grinding. The soya malt was a powder containing 15-18 μg of Se in 1 g. The accumulated selenium was mainly in the protein fraction of soya malt. Addition of selenium-enriched soya malt to leaven intensified activity of yeasts and lactic acid bacteria. The quality of the wheat bread with selenium-enriched soya malt was better than that of the bread in control. The enriched bread had specific pleasant smell and soft texture. The daily intake of 277 g of bread with the selenium-enriched soya malt, which is added in quantity of 1.0-1.75% to mass of plain flour, ensures the consumption of 30-50% of selenium recommended daily allowance for 17 million population of the northern and northwestern Ukraine.
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