Влияние концентрата пищевых волокон из яблок на реологические свойства теста

Abstract

The development of enriched bakery products by adding ingredients with proven physiological effects into recipe compositions belongs to the field of healthy nutrition. In accordance with the updated norms of the physiological needs for energy and nutrients, these ingredients include raw materials that can meet the organism need for alimentary fiber. In continuation of previously published studies, the effect of dried and crushed apples husks, as a secondary product in direct pressed juice technology, on the rheological properties of the dough was studied. Model mixtures of first grade wheat flour and apple husks were identified as dietary fiber concentrate. The physical properties of dough were determined on a Brabender extensograph. It has been established that the alimentary fiber concentrate from apples has a significant effect on the stability and extensibility of the dough , as well as on the patterns of changes in these indicators during the resting process. The rheological characteristics of dough from mixtures of first grade wheat flour and alimentary fiber concentrate at a ratio in mass fractions of 90:10 and 85:15 shows the difficulty of achieving the traditional shape, porosity structure, and appearance of finished bakery products. Accordingly, there are required both the development of technology parameters and measures of bread promotion, the functionality of which in terms of alimentary fiber is ensured by the addition of more than 10 % of dietary fiber concentrate from apples.