ПОРОШОК З ВИЧАВКІВ ЯГІД КАЛИНИ В ТЕХНОЛОГІЇ ВИРОБНИЦТВА ПШЕНИЧНОГО ХЛІБА

Abstract

Urgency of the research. The work of domestic and foreign scientists is devoted to the use of non-traditional raw materials and food additives in the production of food products. А.М. Dorokhovich, V.I. Drobot, M.M. Kalakura, L.I. Karnaushenko, I.V. Sirohmana, S.Ya. Koryachkin, B. Sullivan, etc. It is shown that products with the use of powders with the drying of vegetables and fruits are promising.Target setting. When processing berries, viburnum in the production of juices and wines annually accumulate waste - squeezes (peels and seeds) that contain valuable biologically active substances. The addition of baking powder to the bakery products from the schrot of berries of Kalina will improve their nutritional value and, due to the presence of antioxidant substances in the powders, to increase the shelf life. Thus, the study of the possibility of using additives from the products of processing fruits of viburnum in the technology of bakery products is an urgent issue today.Actual scientific researches and issues analysis. The work of domestic and foreign scientists is devoted to the use of non-traditional raw materials and food additives in the production of food products. А.М. Dorokhovich, V.I. Drobot, M.M. Kalakura, L.I. Karnaushenko, I.V. Sirohmana, S.Ya. Koryachkin, B. Sullivan, etc. It is shown that products with powders after drying vegetables and fruit are promising.Uninvestigated parts of general matters defining. Despite the variety of existing herbal supplements, the choice for bakery products is limited. In this aspect, the use of waste from the schrot of berries of Kalina is promising.The research objective. The aim of the work is to investigate the effect of powder from the schrot of berries of Kalina (peel and seeds) on the properties of the dough and the quality of wheat bread.The statement of basic materials. To obtain powder from the squeegees of the berries, the rocks were dried and ground to particles of 0.10-0.15 mm. Powder is a homogeneous mass of yellow-brown color with the taste and smell inherent in the raw material. According to organoleptic parameters, it is an original flavoring supplement, as well as protein and vitamin enriched to produce products of high biological value. To find out the regularities of the action of powder from the exhausting of berries on the processes that occur during the production of wheat bread, the effect of this additive on the main raw material for baking production - flour and yeast - has been investigated. The quality of bread was evaluated according to the method of conducting laboratory test batches of dough prepared from flour, salt, water of drinking, yeast, and powder from the squeegees of the cranberry in an oozing way. The baking temperature is 220 °C, the time is 45 minutes. The organoleptic method evaluated the bread form, the color and appearance of the crust, the taste and smell. The quality control of the finished bread was carried out according to the physical and chemical properties - humidity, acidity, porosity. Adding powder from the squeegees of berries to the potatoes enriches the products with vitamins, organic acids, antioxidants. Presence of substances with antioxidant properties leads to deceleration of oxidative processes occurring during baking and storage of products - the storage period of bread increases by 1.7 times. Enriched with powders from currants, bread is characterized by greater volume and better porosity, the smell, taste of finished products does not deteriorate, and a pleasant taste of vanilla berries is felt. The use of powder from the squeegees of the berries of the dew reduces the duration of maturation of the dough by 25%, as compared to the non-ooconical method without the addition of additives. The introduction of powder contributes to the intensification of microbiological, colloidal, physico-chemical processes, which provide faster maturation of the dough.Conclusions. The obtained results stipulate the prospects of using powders from schrot of berries of Kalina (waste products of juices and wines) in the production of bakery products. They enrich the products with vitamins, organic acids, antioxidants, reduce the duration of maturation of the test by 25% compared to the unpaired method without the addition of additives.