ИСПОЛЬЗОВАНИЕ ПРОРОЩЕННОГО ЗЕРНА ПШЕНИЦЫ В ПРОИЗВОДСТВЕ ХЛЕБА И ХЛЕБОБУЛОЧНЫХ ИЗДЕЛИЙ

Abstract

The possibility of using milled sprouted wheat grains of soft and hard sorts of the Ural region is reviewed in the article. Using sprouted grains in bread production is a perspective tendency. Sprouting favours transition of poorly-digestible substances into the easily available form, and the amount of vitamins and mineral substances increases. The purpose of the work was researching quality parameters of bread made of whole-wheat flour, produced according to the traditional recipe, the composition of which included milled sprouted wheat grains (by the method of partial replacement of flour). Wheat grains were sprouted, dried till the moisture of 16 – 18% and milled; then, the obtained mixture was added simultaneously with flour as a grain additive to the bread samples under research in the amount of 10, 20 and 30% towards the total mass of flour. Wheat grains were being sprouted for 24 hours, having been preliminarily processed at the acoustic source of elastic oscillations under frequency of 22 kHz and power 360 W ( Volna apparatus of model UZTA-0,4/22-OM), the period of exposure was 5 minutes. Sprouting was conducted in potable water. As follows from the obtained results of the research, the use of milled sprouted wheat grains of both soft and hard sorts as a fortifying additive is a prospective tendency. Optimal organoleptic, rheological and physical-and-chemical parameters can be obtained by adding 20 – 30% of sprouted milled mixture of hard wheat grains. It also should be noted that using hard wheat as fortifying additive is justified as introduction of this additive allows adjusting the texture of dough and avoiding extra addition of dry wheat gluten or other improvers in the dough making process. The use of sprouted milled mixture of soft wheat grains reduces customer values of finished products (diminishing of specific volume, sticky crumb, underdeveloped porosity). Therefore, when using this type of raw material, it is necessary to make some adjustments of the traditional formula and process technique.