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The chemical composition of grain products and yeast

Table 28  The chemical composition of grain products and yeast

Chemical composition

Fat soy flour

Meal, oat

bran pschenychni

Germs wheat

Dry Malt Rye

pressed yeast

Water%

9

9

14,4

10,5

6

75

Proteins%

48,9

13

15,1

32

10

12,5

Essential amino acids, mg / 100 g:

valine

2539

1568

698

isoleucine

2249

1113

741

leucine

3765

1744

903

lysine

3276

1689

913

methionine

635

611

233

threonine

1956

1094

644

tryptophan

684

313

174

fenilalanin

2640

1081

496

Fat,%

1

6,8

3,8

11,7

2,5

0,4

Carbohydrates general%

33

67,8

53,6

40

67

83

Mono and dytsukry%

11,5

 

0

 

9

0

Cellulose,%

2,8

1,6

8,2

2,5

6

1,9

Ash%

5,3

1,8

4,9

4,6

2,5

1,9

Minerals mg / 100 g:

potassium

280

1105

560

calcium

212

56

203

71

27

magnesium

145

110

438

64

phosphorus

198

350

974

1181

385

iron

9,2

3,6

17,3

12,6

3,1

Vitamins, mg / 100 g:

Wee

1,2

0,35

0,-71

2,1

0,6

В2

0,3

0,1

0,25

1,3

0,68

RR

2,3

1

10

2,5

11,4

Energy value,

kcal

328

367

296

383

314

85

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