Abstract
The influence of secondary apple raw materials (frozen apple pomace) on organoleptic and physicochemical indicators of the quality of wheat bread has been studied. The traditional recipe of wheat bread was taken as a basis. In this recipe for the sample of bread No. 1, a part of the premium wheat flour was replaced with 25% rice flour and 10% frozen apple pomace. In the sample of bread No. 2, a part of the premium wheat flour was replaced with 12.5% rice flour and 10% fresh frozen apple pomace. For the organoleptic assessment, a five-point scale for assessing the quality of bread was developed, in which the maximum number of points up to5 was assigned to each indicator. According to the results of the study of the organoleptic indicators of the quality of the developed samples of bread using a point scale, it was found that they exceeded the control sample. The best was the sample with fresh frozen apple pomace10% and rice flour in the amount of 12.5%. In terms of physical and chemical indicators, the developed samples of wheat bread enriched with apple raw materials meet the regulatory requirements.
Highlights
There was a general trend recently toward increasing the nutritional value of bakery products like bakery products strengthening fiber, as the bakery products are consumed widely in the international food markets [1].Bread is a staple diet that is consumed daily, and its quality and sensory attributes are highly considered by consumers [2].It can act as an excellent source of energy
Bread can be a good carrier of phenolic antioxidants and fiber polysaccharides in high concentrations [4], which are very rich in apple raw materials
Baking wheat flour of the highest grade produced by Ryazanochka (Russia), rice flour produced by Kudesnitsa (Russia)
Summary
There was a general trend recently toward increasing the nutritional value of bakery products like bakery products strengthening fiber, as the bakery products are consumed widely in the international food markets [1]. Bread is a staple diet that is consumed daily, and its quality and sensory attributes are highly considered by consumers [2]. It can act as an excellent source of energy. Apple is an important nutritional crop that is mostly consumed as fresh fruit; a small proportion of apples are processed into cooked slices, juices and jellies [5]. This produces a huge amount of pomace, which is a waste of juice production. Dietary fibers from various sources are used to replace wheat flour in the preparation of bakery products
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