The technology of producing a functional Senjed dry bread
(Kok)

Dr. Seyed Hamidreza Ziaolhaqh, a member of the faculty of
the Agricultural Engineering Research Department of Agricultural and Natural
Resources Research and Education Center of Semnan Province (Shahrood), found a
way to produce a functional dry bread with Senjed fruit.

In recent years, studies have shown that the consumption of
healthy food products can play an effective role in preventing many diseases
such as cardiovascular disease, cancer, diabetes and premature aging. Since
fiber is one of the useful food compounds for diabetics, obese people and
patients with digestive problems such as constipation, the fortification of
foods with such compounds is necessary. Whole Senjed (Elaeagnus angustifolia)
powder has many medicinal and nutritional properties that are usually dissolved
in boiling water or milk and consumed, but it does not taste good.

Wheat germ also has valuable nutritional properties, but it
does not have much place in the diet of the people of our country. On the other
hand, bread and especially traditional breads of different regions are products
that are widely used by all sections of society.

Therefore, in this study, these two valuable food items,
namely whole Senjed flour and wheat germ flour, are formulated in one of the
traditional dry bread types in Shahroud (Semnan/Iran) called Kok and a useful
product is produced.

The product has desirable sensory and textural
characteristics and is competitive with the types of traditional Kok that are
produced in the region, while a new application is created for Senjed, whose
production is increasing in the country.

Source of News: https://en.areeo.ac.ir/news/the-technology-of-producing-a-functional-senjed-dry-bread-kok