Abstract
A bun with a mixture of germinated cereals of wheat, oats, barley, and corn is an innovative product rich in dietary fiber, replaceable and essential amino acids, micro and macro elements, vitamins. In the process of germination, grains accumulate a large number of amylolytic and proteolytic enzymes, which worsen the structural and mechanical properties of the crumb of pastry products, as a result of which it becomes sticky and wrinkled. The experimental study reported in this work aimed to improve the organoleptic indicators and prolong the freshness of pastry products whose formulation includes a mixture of germinated grains. The expediency has been proven of using the polycomponent mixture "Solodok" (Ukraine) in the amount of 3.0 % to the mass of flour in the production of pastry products in whose formulation 50 % of flour was replaced with a mixture of germinated grains. The application of the polycomponent mixture "Solodok" has a positive effect on the organoleptic and structural-mechanical properties of the product crumb. The composition of the polycomponent mixture includes safe food additives and ingredients such as ground cinnamon, dry wheat gluten, apple pectin, and ascorbic acid. It has been proven that products with the addition of the polycomponent mixture retain freshness longer, which was confirmed by a lower rate of staleness, by 59.2 %, compared to control. The stale processes in the case of using a polycomponent mixture are inhibited due to the greater accumulation of dextrins compared to control. Thus, the total content of dextrins in a pastry product is 1.668 % to DM (dry matter) while in the bun "Tsilyushcha", it is 2.443 % to DM. The study results show the technological effectiveness of the use of the "Solodok" polycomponent mixture to slow down the staleness of products and provide products enriched with a mixture of germinated cereals with satisfactory consumer properties.
Highlights
Pastry products are produced in a variety of shapes and weights, have a pleasant sweet taste and aroma, as well as the elastic fine-porous structure of the crumb
The study results show the technological effectiveness of the use of the “Solodok” polycomponent mixture to slow down the staleness of products and provide products enriched with a mixture of germinated cereals with satisfactory consumer properties
It was established that the use of the polycomponent mixture “Solodok” in the amount of 3.0 % by weight of flour in the formulation of the pastry product in which 50 % of the flour is replaced with a mixture of germinated grains leads to improved consumer properties
Summary
Pastry products are produced in a variety of shapes and weights, have a pleasant sweet taste and aroma, as well as the elastic fine-porous structure of the crumb. To reduce caloric content and prolong the freshness of pastry products, it is recommended to use unconventional raw materials, nutritional supplements, complex bakery improvers, polycomponent mixtures. The problem of using germinated grains in bakery formulations is the deterioration of organoleptic quality indicators, namely, the crumb of products becomes sticky and wrinkled due to the high autolytic activity of germinated grains. The solution to this issue may be to use such polycomponent mixtures that could inhibit the action of amylolytic enzymes and improve the rheological properties of the dough. Applying them requires scientific research to justify the effectiveness of their use
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