Abstract
The materials of the article are studies that are conducted with the aim of expanding the use of non-traditional raw materials for functional purposes in the technology of bakery products. Research is conducted to determine the effect of spiciness cinnamon on the quality of semi-finished products and finished bakery products from wheat flour enriched with flax seeds oil meal. To improve the quality of wheat bread, enriched with flax seeds oil meal, and expand the assortment of bakery products with health properties, the authors propose to use spice cinnamon in the formula of wheat bread in an amount of up to 2 % of the weight of flour. The taste and aroma of these products is characteristic of wheat bread with a pleasant cinnamon flavor. Dosage of cinnamon to 4 % of the flour mass also provides good consumer characteristics of products, however, more pronounced flavor and flavor of cinnamon can limit the circle of consumers of such products. The use of 6 % of cinnamon in the recipe of products leads to a significant deterioration in the volume of products and provides them with too intense flavor. Determination of the content of bisulphite-binding substances in the crumb and crust of products is confirmed by improvements in the fragrance of products with the addition of cinnamon. It has been established that the cinnamon in dough leads to an increase in the elastic properties of gluten, and the more, the more it is added. Along with this, it is noted that cinnamon leads to a decrease in the fermentation intensity of the dough. This is probably due to the active antibacterial properties of cinnamon, which suppress the yeast fermentation activity. These factors and cause the deterioration of the volume of finished products in the case of dosing cinnamon in an amount of 4 % or more. It has been proved that on the indicators of crumbling and deformation of the crumb, products with added cinnamon retain their freshness similarly to the control one. However, it is noted that the introduction of cinnamon reduces the amount of mold of microflora in products.
Highlights
Modern people consume a lot of refined foods
Dosage of cinnamon to 4 % of the flour mass provides good consumer characteristics of products, more pronounced off-flavor and flavor of cinnamon can limit the circle of consumers of such products
The research results show that in order to improve the quality of wheat bread enriched with flax seeds oil meal, and to expand the assortment of bakery products with health properties, it is recommended to use spicy cinnamon in the formula of wheat bread in an amount of up to 2 % of the flour mass
Summary
The component of the daily diet of a person is bread Enriching it with dietary fiber and giving it the properties of a health product is topical. To enhance the health properties of bakery products, it is advisable to introduce flax seeds and products of its processing into their recipes [1, 2, 3]. Flax seeds oil meal valuable in chemical composition raw materials. It is a by-product of flax oil production by the method of “cold” pressing [4]. The dough baking shows that with the aim of maximally enriching the bread with the oil meal components, taking into account the technological aspects of its use, it is advisable to add 7.5 % of the flax seeds oil meal into the dough. There is insufficient information in the literature about its optimal dosage as a prescription ingredient and the influence on the course of the technological process and the quality of the products
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