Abstract
The paper aims at the study of the quality indicators of bread from wheat flour and butter biscuits in the formula of which the powder of artichoke has been brought by partial replacement of flour. The paper presents the study of samples of each type of products with different concentration of artichoke (1, 3, 5% to the weight of wheat flour of bread samples and 5, 10, 15% to the weight of wheat flour of biscuit samples). From the research results obtained the article notes that the samples of bread with the introduction of 1% of the powder of artichoke do not differ from the control samples, whereas 3% of powder makes it possible to get a nice creamy crust and a pleasant crumb color as well as a uniform thin wall porosity and optimizing physical and chemical quality indicators. This amount of artichoke powder speeds up the proofing process as well, which leads to an increase in the volume of finished products. Introduction of 5% of artichoke powder has the opposite effect: dough piece is lifted a long time, the volume of bread is less than control samples, crumb is too sticky and dense interspersed with artichoke. Biscuit samples with 5% of artichoke powder are characterized by high crumbiness and pleasant consistency introduction of 10% of powder provides a characteristic flavor of artichoke, 15% of artichoke powder on the contrary degrades dough consistency, products spread out and lose their shape, which affects the consistency of products. Based on organoleptic and physical and chemical indicators we may say that the use of inuline raw materials, namely artichoke powder, will expand the range of bakery and pastry products as well as improve their nutritional and biological value, which is the actual nutrition problem at present.
Highlights
Хлебобулочные и мучные кондитерские изделия являются продуктами массового потребления и в последние годы являются лидерами продаж на рынке [1, 5, 6, 12]
From the research results obtained the article notes that the samples of bread with the introduction of 1% of the powder of artichoke do not differ from the control samples, whereas 3% of powder makes it possible to get a nice creamy crust and a pleasant crumb color as well as a uniform thin wall porosity and optimizing physical and chemical quality indicators. This amount of artichoke powder speeds up the proofing process as well, which leads to an increase in the volume of finished products
Introduction of 5% of artichoke powder has the opposite effect: dough piece is lifted a long time, the volume of bread is less than control samples, crumb is too sticky and dense interspersed with artichoke
Summary
Сырье и материалы рошка из моносахаридов практически 95 % приходится на фруктозу и лишь 5 % от общего количества моносахаридов – на глюкозу. Результаты органолептической оценки исследуемых образцов, полученных с использование порошка топинамбура, представлены в табл. Из полученных результатов можно сделать вывод, что образцы хлеба с внесением 1 % порошка топинамбура практически не отличались от контрольных образцов, тогда как 3 % внесения порошка позволило полу-
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