Optimization of the recipe ingredients wheat bread with recycled plant material
https://doi.org/10.20914/2310-1202-2019-3-64-69
Abstract
The possibility of using tiger nut flour (chuf) in the production of wheat bread is considered. During the experiment, trial baking of bread with different dosage of tiger nut flour and wheat flour was carried out. The parameters of mixtures of tiger flour and wheat flour of the first grade in the ratios were studied 5:95; 10:90; 15:85. The research was carried out in the laboratory of the Department "technology of storage and processing of agricultural raw materials and flour public catering" of Volgograd state agrarian University. During the experiment were studied: problems at the present stage in the baking industry; geography of growth, yield and quality of tiger nut; chemical composition of tiger nut and flour derived from it; the impact of tiger nut on human health and well-being; organoleptic indicators of bread quality; physico-chemical indicators of bread quality; change in baking properties of wheat bread with the addition of tiger nut flour. As result of the study, the possibility of producing wheat bread using tiger nut flour was established, as well as the optimal dosage of tiger nut flour and wheat flour allowing to obtain bread with high organoleptic and physico-chemical parameters.
About the Authors
E. A. Kuznetsova
Volgograd State Agrarian University
Russian Federation
Cand. Sci. (Agric.), associate professor, agricultural raw materials storage and processing technology and public nutrition department, University Av., 26 Volgograd, 400002, Russia
Russian Federation
Cand. Sci. (Agric.), associate professor, agricultural raw materials storage and processing technology and public nutrition department, University Av., 26 Volgograd, 400002, Russia
S. A. Mordvinkin
Volgograd State Agrarian University
Cand. Sci. (Agric.), associate professor, agricultural raw materials storage and processing technology and public nutrition department, University Av., 26 Volgograd, 400002, Russia
Cand. Sci. (Agric.), associate professor, agricultural raw materials storage and processing technology and public nutrition department, University Av., 26 Volgograd, 400002, Russia
E. A. Zenina
Volgograd State Agrarian University
Cand. Sci. (Agric.), associate professor, processing technologies and food security department, University Av., 26 Volgograd, 400002, Russia
Cand. Sci. (Agric.), associate professor, processing technologies and food security department, University Av., 26 Volgograd, 400002, Russia
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For citations:
Kuznetsova E.A., Mordvinkin S.A., Zenina E.A. Optimization of the recipe ingredients wheat bread with recycled plant material. Proceedings of the Voronezh State University of Engineering Technologies. 2019;81(3):64-69. (In Russ.) https://doi.org/10.20914/2310-1202-2019-3-64-69
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