Justification of the use of apple powder in the production technology of crunchy bread

Abstract

The use of apple powder and a grain mixture in a composition with whole-grain flour in the recipe of crisp bread makes it possible to obtain a product enriched with valuable substances. The introduction of enriching components into the recipe allows for the adjustment of the technology of the non-paired method of production of crisp bread: to reduce the fermentation process by increasing the rate of acid formation in the dough. Apple powder in the recipe was introduced in terms of replacing flour and completely replacing sugar. In order to obtain optimal organoleptic parameters of the finished product, the ratio of prescription components was experimentally selected. The introduced components made it possible to improve the structural and mechanical properties of the dough. During the experiment, recipes for crisp bread with different amounts of apple powder were developed: 10% (sample No. 1), 15% (sample No. 2) and 20% (sample No. 3). Due to the introduction of apple powder and grain mixture, not only the vitamin and mineral composition of crisp bread is improved, the cooking process is intensified by reducing the fermentation process of the dough (reduced by 2 times).