Flour protein-vitamin with a high content of biologically active substances.
Flour protein-vitamin is a high protein product and is a concentrate fiestalonia cells of cereals (wheat, barley, rye, oats, millet, etc.).
Flour protein-vitamin is a high protein product with a high content of biologically active substances (vitamins, macro – and trace elements), dietary fiber.
Flour protein-vitamin – a concentrate fiestalonia cells of cereal crops (wheat, barley, rye, oats, millet, etc.), constituting a valuable morphological parts: the coat, the aleurone layer, germ.
Proteins of the embryo and the aleurone layer sharply differ from the proteins of the endosperm on chemical nature, composition and nutritious values. They are close to the physiologically active proteins of animal tissues and, of course, a more complete and balanced amino acid composition. Feeding value of a new product – 1,16 food units at an exchange energy of 11.7 MJ. The flour has amiloliticescoy the activity of 371 units/g, cellulolyticus – 426 units/g, which contributes to better comprehension.
Flour protein-vitamin is used as a high source of protein, vitamins, mineral substances and vegetable fibers. Compared to regular flour has a higher biological value for human nutrition.
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