E. A. Egushova, O. G. Pozdnyakova
Kemerovo State Agricultural Institute, ul. Markovtseva, 5, Kemerovo, 650056, Russian Federation
Abstract. Bread belongs to the products of daily consumption; therefore, the development of a range of bakery products for a functional purpose and an increase in their production is urgent. The studies were carried out to develop a technology of baking bread, possessing properties of a functional product with good physicochemical and organoleptic quality. Bread was baked using a mixture with the following ratio of components: sunflower flour – 15%, flax flour – 15%, oat flour – 15%, dry wheat gluten – 20%, rye flour – 15%, sunflower kernels – 20%. When kneading the dough, Evitaliya leaven was added to the dough containing lactic acid bacteria and bifidus bacteria in an amount of 10%. The fermentation was carried out at a temperature of 38 ± 2 Celsius degree for 14 ± 2 hours. The dough was prepared by a single-phase method, the proposed mixture was introduced in the dosage of 30% or 40% of the total mass of flour and mixture. Technological parameters of the dough preparation, cutting, proofing, and baking products are consistent with conventional methods. In the variant with the introduction of 40% of the baking mixture, in comparison with the sample containing 30% of it, the gas-forming capacity at the end of fermentation was higher by 24 mL of CO2. The acidity of the dough samples under the influence of the studied doses of the baking mixture changed slightly. The dose of the baking mixture of 30% should be considered optimal. When using it, the overall organoleptic evaluation of the finished bread was 92 points, and the biological value determined by the calculation based on the amino acid composition of the recipe components was 68%. Baked products had a pleasant nutty flavor and aroma. Products from the proposed baking mixture can be recommended for the prevention of diseases associated with metabolic disorders, as they reduce the proportion of wheat flour in comparison with traditional bakery products.
Keywords: bread; functional products; baking mixture; flax, sunflower, oat, rye flour; leaven.
Author Details: E. A. Egushova, Cand. Sc. (Tech.), assoc. prof. (е-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); O. G. Pozdnyakova, Cand. Sc. (Tech.), assoc. prof.
For citation: Egushova E. A., Pozdnyakova O. G. Technological Aspects of Bread Production for a Functional Purpose. Dostizheniya nauki i tekhniki APK. 2018. Vol. 32. No. 12. Pp. 90–93 (in Russ.). DOI: 10.24411/0235-2451-2018-11225.