Determination of the Proportion of Plant Materials in Whole Grain Wheat Flour

Abstract

Recently , in developed countries , bakery products made from sprouted grains , whole grain flour and based on various raw materials are more in demand than bakery products made from premium flour . Whole grain wheat flour is flour made from unrefined grain from seeds , outer husks , and the outer layers of the endosperm . Without it , it is a refined flour with a high carbohydrate content . Products made from such highgrade flour are subject to obesity and other diseases that complicate the work of the gastrointestinal tract . The reason is that the nutritional value of products is given more attention than the organoleptic qualities . The effect of various vegetable raw materials on whole grain wheat flour , such as rosehip powder (2.5%), special gluten (2.5%) and flax flour (10%) and their compatible amounts , on the quality of whole wheat bread was determined . In general , bread with added vegetable raw materials had higher acidity , specific volume , viscosity , elasticity than control bread . Т7 processing (10% flax flour , 2.5% rose hips and 2.5% special gluten ) to have the maximum specific volume . The results showed that the quality of wheat bread can be improved by adding different vegetable raw materials .