Abstract
The influence of the polyfunctional food additive "Magnetofood" on the yield, batching, shrinkage, as well as physicochemical, microbiological, organoleptic parameters of wheat–rye bread" Kharkiv Rodnichok " enriched with this additive was investigated. The introduction of the food additive "Magnetofood" helps to increase the biological value (the content of the microelement of Fe is increased by 3 mg / 100 g), the energy value (increases by 3 kcal / 100 g) and the storage period (grows by 12 hours) in the experimental bread samples " Kharkiv Rodnichok " compared with the control (wheat–rye bread "Darnitsky"). That is, the food supplement "Magnetofood" due to Fe2 + can be recommended as an antioxidant and a source of easily digestible iron and an anti–anemia agent. It has been experimentally established that the introduction of the polyfunctional food additive "Magnetofood" improves the yield and quality of wheat–rye bread. In addition, the quality of bread is influenced by the way of introduction of "Magnetofood": when introducing "Magnetofud" in the form of an oil suspension (CHI), the indices are 1–2% better than when adding the additive as a dry powder. It also follows from the data obtained that the physicochemical parameters of the experimental bread samples " Kharkiv Rodnichok " are improved in comparison with the control (Bread "Darnitsky") as follows: yield, bake, shrinkage, porosity of crumb are increased by 2–3%, 5–10 %, 5–10%, 3–6% respectively; and the crumb humidity and acidity decrease by 1% and 1.0– 1.5 °, respectively. Microbiological studies have shown that seeding Вас. subtilis after 10 days will increase: in control 2 times, and in the samples of bread "Kharkov fontanel" 1, 2 – in 1,3 times. That is, "Magnetofood" has an antimicrobial effect, which leads to better quality, preservation of freshness and lengthening the shelf life of bakery products. Thus, the introduction of the polyfunctional food additive "Magnetofood" in wheat–rye bread improves yield, quality and shelf life.
Highlights
The biological value of wheat-rye bread is determined primarily by its digestibility and content of additional nutrition factors in it: mineral elements, essential amino acids, and vitamins
The volume of wheat-rye bread, structural and mechanical properties depend on the gas-forming and the gas-retaining ability of the dough, and these factors depend on the quality of the raw materials used in the preparation of bread
The purpose of the work is to study the influence of the multifunctional nutritional supplement “Magnetofood” on the quality indicators of wheat-rye bread “Kharkiv Rodnichok”
Summary
The biological value of wheat-rye bread is determined primarily by its digestibility and content of additional nutrition factors in it: mineral elements, essential amino acids, and vitamins. The volume of wheat-rye bread, structural and mechanical properties depend on the gas-forming and the gas-retaining ability of the dough, and these factors depend on the quality of the raw materials used in the preparation of bread. Modern bakery enterprises have to solve such tasks as: to increase the output of bakery products, to improve the quality, appearance of products, to enrich the necessary nutrients, to extend the shelf life of the product. For this purpose, various complex bakery improvers are used. Purposeful application of various nutritional additives can correct and improve the quality of flour and yeast with unstable properties and quality of the finished product [1,2,3]
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