THE EFFECT OF THE MEADOW CLOVER SYRUP ON THE SWEET YEAST BAKERY PRODUCTS
EDN: QMNKAM
DOI:
https://doi.org/10.25712/ASTU.2072-8921.2022.03.021Keywords:
wheat bread, bun loaf, functional nutrition, functional products, red clover syrup, Trifolium pratenseAbstract
The aim of the study was to determine the influence of the syrup from dried flowers and leaves of the meadow clover (Trifolium pratense) on the sensory, physical, and chemical quality indicators of the baked products. The syrup was added in various concentrations – 5; 7 and 11 % by weight of the wheat flour in the dough. The samples with the addition of the syrup had better taste and smell; differed in the best shape, flavor, and color of the crust. It was found that the higher the dosage of the syrup, the higher moisture content in the finished products. The maximum increase in the humidity relative to the reference sample was 9.33 %. The addition of the syrup had a positive effect on the deformation characteristics of the crumb: breads with the addition of syrup had a greater initial softness. As a result of carried analysis, the sample baked with 7 % of clover syrup added established as the best, therefore, it can be used in the bread production.
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