Abstract
One of the promising directions in baking at present is the replacement of wheat flour in the production of bread and bakery products with other types of raw materials. A study of the influence of secondary apple raw materials (frozen apple pomace) on the organoleptic (shape, surface, colour, bakedness, mix, porosity, taste, smell) and physicochemical indicators of the quality of the developed bread samples was carried out. The prototype was a unified wheat bread recipe. In this recipe, part of the wheat flour was replaced with rice: in bread sample No. 1 - 25% rice flour; in sample No. 2 - 12.5% ??rice flour. Also the sugar provided by the standard recipe was replaced by 10% of frozen apple pomace. The amount of other ingredients in the recipe remained unchanged. The quality indicators of baked bread samples were examined using organoleptic and physicochemical methods. Organoleptic assessment was carried out using a five-point scale for assessing the quality of bread. According to the results of the study of the organoleptic indicators of the quality of the developed samples of bread, it was found that they exceeded the control sample. In this case, the sample with fresh frozen apple pomace and rice flour in the amount of 12.5% turned out to be the best. A sample of bread with freshly frozen apple pomace and 25% rice flour was inferior to it only in porosity (the presence of small voids). In terms of physical and chemical indicators, all samples of wheat bread with the addition of apple raw materials and rice flour, as well as the control one, met the requirements of regulatory documents. It has been experimentally established that apple pomace affects the increase in the content of iron and phosphorus in bread. Pre-soaking the pomace in an oil-water emulsion improved the rheological properties of the dough and the porosity of the finished product.
Highlights
Хлеб является основным продуктом питания, который потребляется ежедневно, и его качество высоко ценится потребителями [1]
Part of the wheat flour was replaced with rice: in bread sample No 1 - 25% rice flour; in sample No 2 - 12.5% rice flour
The sugar provided by the standard recipe was replaced by 10% of frozen apple pomace
Summary
Заикина М.А., Ковалева А.Е., Пьяникова Э.А., Овчинникова Е.В., Zaikina M.A., Kovaleva A.E., Pyanikova E.A., Ovchinnikova E.V., Кобченко С.Н., Ткачева Е.Д. Также хлеб может быть хорошим источником фенольных антиоксидантов и волоконных полисахаридов в высоких концентрациях [5], которыми его обогащают яблочные выжимки. Яблочные выжимки являются хорошим источником легкоусвояемой клетчатки, пектина и фенольных соединений. Яблочные выжимки служат богатым источником биологически активных веществ – витаминов С (22 мг), Р (64 мг), Е, β-каротина, тритерпеновых соединений, витаминов группы В, минеральных элементов (после отжатия сока в выжимках остается почти половина общего количества важнейших минеральных элементов), пищевых волокон, в том числе пектиновых веществ [9], которые содержатся в свежих выжимках (2,5 г) в водорастворимой (0,6 г) и водонерастворимой форме (1,9 г). Пищевые волокна из разных источников используются для замены пшеничной муки при приготовлении хлебобулочных изделий. Для получения хлеба удовлетворительного качества с дозировкой рисовой муки более 20% необходимо использовать специальные подкисляющие природные добавки [10]
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