ВЛИЯНИЕ ТЕХНОЛОГИЧЕСКИХ И ХЛЕБОПЕКАРНЫХ ПОКАЗАТЕЛЕЙ СОРТОВ ТВЕРДОЙ ПШЕНИЦЫ НА ЭФФЕКТИВНОСТЬ СМЕШИВАНИЯ С МЯГКОЙ ПШЕНИЦЕЙ

Abstract

The use of non-traditional types of raw materials is an important direction in the baking industry, which allows expanding the range of bakery products. These types of raw materials include grain - durum wheat. The purpose of the research is to evaluate, based on the results of technological and baking evaluation, the effectiveness of mixing grain flour of various varieties of durum wheat and soft wheat flour. The technological parameters of grain, the rheological and physical parameters of the dough, the general baking assessment were studied, and it was found that the high gas-forming ability of durum wheat allows it to be used up to 30% as an improver for soft wheat during baking. However, a positive effect was not observed in all years of the study. The effect of improvement due to the mutual compensation of the missing components and the complementarity (mutual complementarity) of soft and durum wheat varieties has been established. It was found that in 2015 the largest volume of bread 920-980 cm3 and a high baking grade (smooth surface, oval shape, golden brown color of the crust, as well as fine thin-walled porosity with an elastic light crumb) were obtained by adding durum varieties to soft wheat. , which in the year of the study formed a weak gluten (thinning of the dough 110-130 f.f., valorimetric estimate - 46-54 w.u.). In 2020, the varieties used in composite mixtures of both spring soft and durum wheat had high quality in terms of baking assessment both in control (Tulaikovskaya 108 - bread volume 1300 cm3) and in mixtures of 1140-1255 cm3. The appearance of bread and crumb in almost all variants had a five-point rating. The use of the optimal amount of durum wheat flour (30:70%) when baking bread reduces its staleness by 6.5% relative to the control (soft wheat), the bread remains fresh for a long time with an elastic, quickly restored crumb.