Physiological aspects of creating a flour polycomposite mixture for bread

Natalia Berezina,Evgenia Khmeleva,Nina Pervykh,Vladimir Masalov,A.Y Aidiev,A.I Hrabovets,B.U Baykhozhaeva,O.K Nikulina,Y Brinza,A.A Muratov,V.I Turusov,A.A Yevglevsky,E.A Pyanikova,L.I Belyaeva

doi:10.1051/bioconf/20213203003

Natalia Berezina, Evgenia Khmeleva + Show 12 more

Open Access

https://doi.org/10.1051/bioconf/20213203003

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Abstract

The paper presents the results of research aimed at creating a flour polycomposite mixture for bread with dry milk whey and dry rye fermented malt. Leading manufacturers of flour polycomposite mixtures offer products with similar chemical composition. Therefore, it is urgent to expand the range of new products with a balanced composition, which makes it possible to obtain bakery products of consistently high quality. By the methods of mathematical planning of the experiment using the sequential simplex method, the composition of the flour mixture was established, including: rye-wheat flour (60:40) 93.5%, dry fermented rye malt 3.75, dry milk whey 2.75%. The analysis of finished products was carried out in terms of porosity and specific volume. The content of physiologically active substances in the finished bread was carried out by the calculation method. Bread made from a mixture of rye and wheat flour without additives was used as a control sample. Bread made from an optimal flour mixture has the best physical and chemical characteristics: specific volume 2.18 g / cm3, porosity 70.1%. The content of such minerals as Ca, Mg and P in bread increased to 1.7, -4.5 times, essential amino acids to 5.2%, and the amino acid rate increased to 1.018.6% compared to with control. At the same time, the content of the main nutrients (protein, fat and carbohydrates) in the product from the flour mixture is close to the control sample, and the energy value increased by 3.42 kcal.

Highlights

There has been a tendency for the production of polycomposite flour mixtures that include, except flour, various non-traditional raw materials
Dry cheese whey is a source of essential amino acids, especially such as tryptophan and lysine
The following raw materials were used in the work: peeled rye bakery flour according to GOST R 528092007, wheat flour for general purpose according to GOST R 52189-2003, fermented dry rye malt according to GOST R 52061-2003, dry cheese whey TU 9223-12304610209-2002, table food salt according to GOST R 51574-2018, pressed bakery yeast according to GOST

Summary

Introduction

There has been a tendency for the production of polycomposite flour mixtures that include, except flour, various non-traditional raw materials (seeds of various crops, organic acids, etc.). The expansion of the range of new products with a balanced composition, allowing to obtain bakery products of consistently high quality, is relevant The use of such raw materials as dry cheese whey and dry fermented rye malt in flour compositions due to the presence of functional components in them makes it possible to increase the digestibility of bread from a mixture of rye and wheat flour [3]. Dry cheese whey having a rich chemical composition makes it possible to shorten the technological process by activating the microflora of the dough and improve its taste and aroma characteristics This increases the yield of bakery products and the shelf life of freshness. The presence of water-soluble substances in it increases the shelf life of the finished product

Materialandmethods

Results and discussion

Conclusions