ESTIMATION OF THE QUALITY OF BREAD BREADED FROM WHOLE-GRIND FLOUR MIXTURE

Abstract

This article explores the use of unconventional herbal raw chia seeds. We studied bread made from whole wheat and rye grains with the addition of moistened chia seeds. According to the recipe for making bread, an optimal sample of bread was selected, all indicators of the quality of the dough and finished bread were determined. According to the results of the study, a sample with the addition of 10% chia seeds as an additive to the wheat dough was chosen as the most optimal option. In general, it was found that the consistency of a semifinished product prepared from the optimal variant, in terms of dryness and in general, in terms of rheological properties, does not impair the quality of the finished bread. According to the research data, in the optimal variant, the content of antioxidants is higher than in the control sample. In the raw materials used, the amount of starch is less, and the presence of proteins is greater, based on this, the total starch content decreases, this helps to slow down the hardening of bread, which is proved by the research results.

Keywords

• bread
• rye
• wheat
• chia seeds
• dough
• moisture
• bread volume
• staleness