Zernovì Produkti ì Kombìkorma (Mar 2022)
REGULATION OF BAKING PROPERTIES OF WHEAT FLOUR BY USING OF POTATO PRODUCTS
Abstract
The most common in Ukraine today is the use of a synthetic group of technological additives used in flour mills, bakeries, confectioneries, etc. However, more promising and natural is the group of herbal supplements. The article analyzes the influence of different potato products in the amount of 4-10 % and extrudates of different cereals on the quality of flour products. The change of properties of trial baking in comparison with the control sample is investigated. The materials of the article show the quality indicators of wheat flour TM "Bogumila" in comparison with the requirements of GSTU 46.004-99. The composition of model mixtures of wheat flour: potatoes in the ratios 96...90: 4...10, as well as mashed potatoes and mash 5-10% was developed. Physicochemical parameters of laboratory baking of bread were determined for the obtained samples. Extrusion of model mixtures of grain with raw potatoes at a temperature of + 100-120 °C and a vapor pressure of 0.2 MPa. Extruded mixtures of wheat and potatoes were added to wheat flour TM "Bogumila" in the amount of 5; 7.5 and 10 % by weight of flour before kneading the dough and performed a test baking of bread. Organoleptic and physicochemical parameters were evaluated for the obtained bread samples. Changes in the baking properties of flour with the addition of similar crushed extrudates in different proportions have been studied. It was found that the starch content in extruded samples increases with increasing humidity and reaches a minimum value with a minimum content of potatoes and grains of 1.6 and 0.6 mm. It was found that the addition of 7.5 % raw potato pulp and raw 5 % mashed potato in patent baking wheat flour is optimal due to the best quality indicators of products without significant deterioration of traditional organoleptic properties and somewhat delayed staling. Extruded wheat flour obtained from a mixture of wheat and potato, is recommended as an additive to baking flour in an amount of not more than 7.5 %.
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