USE OF NATURAL BIOCORRECTORS TO INCREASE THE NUTRITIONAL AND BIOLOGICAL VALUE OF BREAD
EDN: EKZUYF
DOI:
https://doi.org/10.25712/ASTU.2072-8921.2022.04.002Keywords:
rice bran, wheat bread, flour mixture, gluten quality, apple pectin.Abstract
The study was conducted in order to justify the use of a composite flour mixture made with the use of rice and corn processing products to increase the nutritional and biological value of bread. The addition of secondary products of grain processing for baking bread is gradually becoming increasingly important all over the world. However, bread produced using rice and corn processing products suffers from many technological problems and needs to be adjusted in the technological process. The following research objects were used: premium wheat flour, composite flour mixture, apple pectin, laboratory samples of dough and bread. In this study, the functional role of apple pectin on the properties of dough and the quality of bread was evaluated. The dosage of pectin was 0.1, 0.2 and 0.3 % by weight of the flour mixture. The dynamics of acid accumulation in the test was studied, according to the results of which the optimal dosage of pectin was 0.3 % and the duration of fermentation was 90 minutes. The resulting bread was evaluated taking into account physicochemical parameters (specific volume, porosity, acidity and humidity). Based on these results, the parameters of the technological process of bread production were established. The positive effect of the added additives on increasing the nutritional and biological value of bread has been established.
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