Abstract
The object of research is wheat bread. One of the most problematic places is the need to correct the food ration of the population in order to enrich traditional food with vital nutrients. Taking into account that bread refers to the products that are in the daily diet of the majority of the population, improving its nutritional value helps to improve the diet as a whole. Improving the nutritional value of bread can be achieved by adding alternative types of flour – corn, oatmeal, spring wheat flour. In the course of research, the modeling of formulations was used by the method of tasting evaluation. 9 formulations of bread based on two-component flour mixtures with the addition of corn, oats, buckwheat and spring wheat flour were developed (7.5 % and 15 %). The obtained samples were examined for compliance with organoleptic and physicochemical parameters, as well as safety indices. According to the physicochemical indicators of quality (humidity and acidity), all the samples corresponded to the Ukrainian normative documentation, the safety indicators also did not exceed the permissible limits. The best organoleptic properties were bread, in the composition of the recipe which was added wheat flour in the amount of 7.5 % and 15 %. A high number of points received bread from a mixture of wheat and oat flour (7.5 %). Samples with the addition of corn and buckwheat flour differed in organoleptic properties. This is due to the fact that different types of flour in different ways affect the taste characteristics of the finished product. The received results of researches testify to expediency of application of two-component mixtures of flour. It is expected to improve the amino acid composition of the product, reduce energy value due to the chemical composition of flour used in new formulations. Thanks to this, it is possible to obtain bread for functional and dietary purposes. In comparison with similar known formulations, the developed samples provide the following advantages: improvement of nutritional value, improvement of organoleptic properties of the product.
Highlights
To meet physiological needs in the diet, traditionally the main place is occupied by bread
9 recipes of bread were examined, which had such a component composition: – control, made according to the traditional recipe from wheat flour; – bread made of wheat flour with the addition of 15 % corn flour; – bread made of wheat flour with the addition of 7.5 % corn flour; – bread made of wheat flour with the addition of 15 % buckwheat flour; – bread made of wheat flour with 7.5 % of buckwheat flour addition; TECHNOLOGY AUDIT AND PRODUCTION RESERVES — No 4/3(42), 2018, © Kalashnyk O., Barabolia O., Mikhailova O., Pisarenko S., Yudicheva O., Moroz S., Birta G., Tkachenko A., Kyrychenko O., Gnitiy N
– bread made of wheat flour with 15 % of spring wheat flour; – bread made of wheat flour with 7.5 % of spring wheat flour; – bread made of wheat flour with the addition of 15 % oatmeal; – bread made of wheat flour with 7.5 % oat flour addition
Summary
To meet physiological needs in the diet, traditionally the main place is occupied by bread. The enterprises that produce bread offer a wide range of products that are distinguished by the use of a variety of raw materials to meet the various physiological needs of people, energy and nutritional value, flavor, weight, packaging, etc. Different needs of consumers (income, preferences, restrictions on the use of various types of bread, availability at points of sale) dictate to producers the direction of forming assortment policy. The use in the recipe of flour compositions based on the addition of wheat flour with other raw materials solves the problem of providing bread with essentially new consumer properties [2]. The formation and expansion of the assortment of wheat bread is relevant
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