ПРИМЕНЕНИЕ ГОРЧИЧНОГО ПОРОШКА В ХЛЕБОПЕЧЕНИИ

Abstract

Today, bread as a food product is of particular importance. It should not only have good quality, but also high nutritional value and have preventive properties. Now new technologies are being introduced into the bakery industry, the range of products is increasing, more and more new factories and bakeries are being built. The use of various herbal additives allows not only to expand the range, but also contributes to increas-ing the nutritional and biological value of the finished product. According to GOST R 51074-97, a food addi-tive is a chemical or natural substance that is not used in its pure form as a food product or a typical food in-gredient that is intentionally introduced into a food product during its processing, processing, production, storage or transportation (regardless of its nutritional value) as an additional component that has a direct or indirect effect on the characteristics of the food product. Mustard powder can act as one of such additives in wheat bread recipes. Dry mustard powder loosens the dough and gives it a special taste, in which there will not be a drop of bitterness. To make bread, 3%, 5% and 10% mustard powder were added to the dough. Ac-cording to the results of the research, the quality assessment was carried out according to organoleptic and physico-chemical indicators and tasting. Based on trial baking and laboratory studies, it was found that the optimal dose of mustard powder is 5% of the flour weight.