Physiological aspects of creating a flour polycomposite mixture for bread

Abstract

The paper presents the results of research aimed at creating a flour polycomposite mixture for bread with dry milk whey and dry rye fermented malt. Leading manufacturers of flour polycomposite mixtures offer products with similar chemical composition. Therefore, it is urgent to expand the range of new products with a balanced composition, which makes it possible to obtain bakery products of consistently high quality. By the methods of mathematical planning of the experiment using the sequential simplex method, the composition of the flour mixture was established, including: rye-wheat flour (60:40) 93.5%, dry fermented rye malt 3.75, dry milk whey 2.75%. The analysis of finished products was carried out in terms of porosity and specific volume. The content of physiologically active substances in the finished bread was carried out by the calculation method. Bread made from a mixture of rye and wheat flour without additives was used as a control sample. Bread made from an optimal flour mixture has the best physical and chemical characteristics: specific volume 2.18 g / cm3, porosity 70.1%. The content of such minerals as Ca, Mg and P in bread increased to 1.7, -4.5 times, essential amino acids to 5.2%, and the amino acid rate increased to 1.018.6% compared to with control. At the same time, the content of the main nutrients (protein, fat and carbohydrates) in the product from the flour mixture is close to the control sample, and the energy value increased by 3.42 kcal.