The formation of the quality of wheat bread from a mixture of vegetable raw materials

Abstract

This article determines the influence of vegetable additives included in the recipe of wheat bread on the quality of the finished product. The aim of the work is to add flax flour and dietary fiber powder to increase the nutritional value and dietary fiber of wheat bread. In this article with the aim of obtaining bread with good quality characteristics the possibility of using flax seed infusion starter and flax flour in the recipe of wheat bread was studied. To improve the nutritional and biological value of the bread, 0.3-0.7% of dietary fiber and 5-25% of flax flour were added to the mass of wheat flour in the recipe. To determine the optimal amount of additives organoleptic and physico-chemical parameters of the quality of the finished bread were studied. Amino acid composition of the sample selected as the optimal variant, compared with the control sample was determined by the standard method. As a result of laboratory research from the data obtained on the quality indicators of wheat bread with vegetable additives it was determined that the optimal variant of adding 0.5% of dietary fiber powder, 20% of flax flour and sourdough. We can say that the nutritional value of the variant compared to the control in terms of protein content increased by 48.8%. It was found that the finished bread selected as the optimal variant was obtained with high quality characteristics, increased nutritional and biological value, and it can be used for dietary purposes.

Keywords

• linseeds
• linseed flour
• sourdough
• bread
• protein
• amino acids
• recipe