Determination of the Proportion of Plant Materials in Whole Grain Wheat Flour

Abstract

Recently, in developed countries, bakery products made from sprouted grains, whole grain flour and based on various raw materials are more in demand than bakery products made from premium flour. Whole grain wheat flour is flour made from unrefined grain from seeds, outer husks, and the outer layers of the endosperm. Without it, it is a refined flour with a high carbohydrate content. Products made from such highgrade flour are subject to obesity and other diseases that complicate the work of the gastrointestinal tract. The reason is that the nutritional value of products is given more attention than the organoleptic qualities. The effect of various vegetable raw materials on whole grain wheat flour, such as rosehip powder (2.5%), special gluten (2.5%) and flax flour (10%) and their compatible amounts, on the quality of whole wheat bread was determined. In general, bread with added vegetable raw materials had higher acidity, specific volume, viscosity, elasticity than control bread. Т7 processing (10% flax flour, 2.5% rose hips and 2.5% special gluten) to have the maximum specific volume. The results showed that the quality of wheat bread can be improved by adding different vegetable raw materials.

Keywords

• bread
• rose hips
• flaxseed flour
• whole grain flour
• organoleptic and physicochemical properties