Abstract
Rusk and ring-shaped bakery products relate to the group of long-stored ones. For today it is urgent to use ingredients that give products functional properties in food technologies. The important source of food fibers, full-value protein, unsaturated fatty acids, mineral substances and vitamins are grain and oil-bearing crops. Buckwheat and flax seeds are separated among them due to the valuable chemical composition and positive effect on the human organism. The aim of the work was to establish the influence of buckwheat flour and flax seeds on the technological process course and quality of long-stored bakery products. Buckwheat flour of green and dark buckwheat of TM “Organic-Eco-Product” (Ukraine) is used in the rusk technology. For producing ring-shaped products (ring-shaped crackers), gold flax seeds were used. Research results testify that good quality parameters of bread for producing rusks from it, were achieved at dosing green buckwheat seeds as 20 % and dark ones as 15 % instead of the flour mass. It has been established, that rusks with adding green buckwheat flour have quality parameters, corresponding to requirements of normative documents. It has been proven, that it is not expedient to use dark buckwheat flour in the rusk technology, because ready products have the increased water share and soaking index. It is connected with the influence of the operation of hydrothermal processing of grains that dark buckwheat flour is produced of, its high water-absorbing and water-retaining capacities. For the technology of ring-shaped crackers, enriched with flax seeds, it is recommended to dose flax seeds as 15 % of the flour mass. At such dosage bakery products got the highest number of points by the complex quality parameter and corresponded to requirements of normative documents.
Highlights
With the development of nutrition culture, the population demand for products, balanced by the content of main nutritive substances, with the increased food value, increases
That it is not expedient to use dark buckwheat flour in the rusk technology, because ready products have the increased water share and soaking index. It is connected with the influence of the operation of hydrothermal processing of grains that dark buckwheat flour is produced of, its high water-absorbing and water-retaining capacities
For establishing the influence of buckwheat flour on the technological process and quality of rusk products, at the beginning of the studies, there was investigated the influence of different dosages of green and dark buckwheat flour on the bread quality parameters, because simple rusks are obtained just of it after cutting and drying
Summary
With the development of nutrition culture, the population demand for products, balanced by the content of main nutritive substances, with the increased food value, increases. Rusk and ringshaped products occupy an important place among bakery products due to their taste and nutritive properties These products have a low mass share of moisture, so they are bakery “tinned food” that can be stored for a long time and transported at long distances. It conditions the continuous demand of the population for this kind of products. Scientists are interested in substances that come in the gastrointestinal tract with food products and interact with mutagens, decreasing their negative effect. They include food fibers that regulate processes in digestive organs, provides prophylaxis of many human decreases, first of all, so-called “civilization” ones (diabetes mellitus, atherosclerosis, ischemic heart disease, cancer diseases) [1,2,3]
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