Development of a new method for preparing white flour dough using apple and pumpkin powder

Abstract

The use of vegetable oils in bread technology helps to improve quality indicators of bakery products, while the use of corn germ oil can have great prospects, since the nutritional value of this oil is characterized by a high content of vitamin E - a fat-soluble antioxidant (75 mg / 100 g), as well as biologically active linoleic acid. The aim of the research was development of a method for preparing dough from wheat white flour using corn oil and 5% apple and pumpkin powders from marc of the production of direct pressing juice, which are sources of water-soluble antioxidants. The quality of bakery products was evaluated by specific volume, which was measured using the VolScan size gauge from Stable Micro Systems, and the hardness was measured using a TA-XT2 texture analyzer. As a result of the research, an optimal dosage of corn oil of 8% has been established, at which the best quality indicators are obtained in terms of organoleptic and structural-mechanical parameters. Thus, for bread with apple, pumpkin powder and corn oil in the amount of 8% compared with the control sample without oil, the specific volume increases by 22.1 and 22.9%, respectively. After 72 hours of storage of bread with apple and pumpkin powder and corn oil at a dosage of 8%, the crumb hardness index decreases on average by 2 times. The results of the tasting evaluation of test samples of bread on a 100-point scale have showed that all products with the addition of apple and pumpkin powders and corn oil in certain dosages are characterized by high organoleptic quality indicators. The optimal method of dough preparation was determined by adding corn oil, apple or pumpkin powder to the dough at the kneading stage in the amount of 90% of the total content of the recipe in the form of an aqueous suspension.

Keywords

• pumpkin powder
• apple powder
• corn oil
• method
• dough
• bread
• quality