Comparative analysis of the effect of food additives on the production technology and quality indicators of wheat bread

Abstract

One of the most effective and cost-effective ways to provide the population with important nutrients is the fortification of mass-consumption products. Bakery products are products of regular consumption in the diet. An integrated approach to solving the problem is provided through research in the design of prescription formulations and technologies of new types of bakery products, including through the use of non-traditional vegetable raw materials. Recipes and technology of preparation of samples of wheat bread with apple pomace replacing part of wheat flour with buckwheat (the first sample of bread) and rice flour (the second sample) are developed. The technological parameters of cooking hearth bread, in a non-paired way, have been developed. The influence of buckwheat and rice flour on the duration of the technological process of bread preparation is investigated; the influence of the introduced food additives on the organoleptic and physico-chemical indicators of bread quality is determined; a comparative assessment of the content of mineral compo-nents in the developed and control samples is shown. The use of secondary apple raw materials (fresh-frozen apple pomace), buckwheat and rice flour as non-traditional components in the technology of bakery products allows you to get a product with high organoleptic properties and a rich mineral composition. Studies of the effect of food additives on the organoleptic parameters of the bakery product allow us to make a conclusion about the pronounced effect of the added ingredients on the appearance, color and condition of the crumb. However, these additives do not lead to a change in the taste and smell of baked products. Analysis of the chemical composition of the developed samples of wheat bread showed that the content of iron and phosphorus in them exceeds the value of the control sample by many times.