Impact of bakery mix ingredients on the quality and biological value of bread

Abstract

Bread is a product of daily consumption. That is why development of functional bakery products is important. New recipes and technologies using enriching additives allow expanding the range and improve physiology of bakery products. The goal of this research was to identify the impact of bakery mix ingredients on the quality and biological value of bread. The objectives of the research: to identify technological qualities of flour and flakes, study the possibility of using flakes for bakery mixtures in bread production; assess the impact of flakes on the quality and biological value of wheat bread. The objects of the studies: mixture of 5 corns (oat, wheat, rye, barley, millet flakes). To identify the impact of flakes on the quality of wheat bread, two bread samples were made – control sample without flakes and testing sample with mixture of 5 corns. The proportion of flakes was 10% of the total mass of flour and flakes. This study used a method of complex evaluation with complex indicators of quality combinations which were supposed to consider the importance of each criterion. Every single indicator of quality was characterized by two parameters: relative ratio and weightiness. The used complex evaluation method allowed making a conclusion about the practicability of using flake products in bread production. Studies show that in case of adding mixed flakes in the amount of 10% from the total mass of flour when making wheat bread, the quality can be improved and the biological value of bread can be increase.