Abstract
The article proves how practical it is to use whole-milled millet grain to improve the quality of bakery products. Samples of bread with the addition of different amounts of milled millet grain before and after microwave treatment have been evaluated by sensory (surface, shape, and colour of bread, porosity, structure and colour of the crumb) and physico-chemical parameters. To determine the organoleptic evaluation of bread samples with the addition of 5%, 10%, and 15% whole-milled millet grain before and after microwave treatment, a scoring scale and the profiling method were used. According to the results of the research, the advantages of introducing milled millet grain into wheat flour has been substantiated, and it has been shown that adding it to the formulation of 5–15% improves the organoleptic characteristics of the bread, namely, giving it a harmonious taste and aroma, an attractive colour, a pronounced smell, and a porous structure, comparatively with standard bread made from wheat flour. The best characteristics were observed after whole-milled millet grain that had undergone microwave treatment was added to the flour. When 15% of whole-milled millet grain is added to wheat flour after microwave treatment, there is a slight decrease in the porosity of the bread. So, the introduction of more than 15% of whole-milled millet into the formulation is considered inappropriate. It has been found that the physical-chemical parameters of bread (humidity, acidity, porosity, mass fraction of sugar and fat), when adding whole-milled millet in the amount of 5–15% before and after microwave treatment, practically do not change. The introduction of 5–15% of whole-milled millet grain into the composition of bread recipes allows you to obtain high quality bread, of high nutritional and biological value, which can be recommended for consumption by all social groups, including children, adolescents, and elderly people. These studies can be used in the future in developing a technology of obtaining bakery products of functional purpose with high consumer properties.
Highlights
Formulation of the problemNutrition is one of the main determinants of human health
In the studied samples of bread made from wheat flour and with addition of whole-milled millet in different amounts before and after microwave treatment, the organoleptic quality assessment has been performed with a scoring scale (Table 3)
A recipe has been developed for a new kind of bread enriched with whole-milled millet grain
Summary
Nutrition is one of the main determinants of human health. A diet with the use of products, where the main nutrients are maximally balanced according to physiological needs, living conditions and work, is one of the most important conditions for a person’s normal growth and development. 2. Conduct an organoleptic assessment of the quality of the baked bread with the addition of different amounts of whole-milled millet grain with and without microwave treatment. 3. Estimate the quality of the baked bread with the addition of different amounts of whole-milled millet grain with and without microwave treatment by the profiling method. Organoleptic evaluation of the bread made with the addition of 5%, 10%, and 15% of whole-milled millet grain to high quality wheat flour, after microwave treatment and without it, was carried out on a 5-point scale. In the studied samples of bread made from wheat flour (control sample) and with addition of whole-milled millet in different amounts before and after microwave treatment, the organoleptic quality assessment has been performed with a scoring scale (Table 3). This crop is more resistant to drought and economically advantageous, because it costs almost 2 times less than wheat
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