The influence of food additives on the production technology and quality indicators of bread

Abstract

Recently, the focus has been on the introduction of raw materials with a low glycemic index into the food industry, among which buckwheat and rice flour occupy a special place. The use of apple pomace in the bread recipe improves the organoleptic and physicochemical properties of the product. It also allows you to make adjustments to the traditional technology of bread production: to reduce the fermentation process by increasing the rate of formation of acids in the dough. The duration of the technological process for the production of bread with the addition of rice flour is increased by increasing the duration of soaking apple pomace in vegetable oil for better binding capacity in the future with rice flour and reducing the moisture content of the dough. In order to adjust the chemical composition, recipes for wheat bread were developed with a partial replacement for buckwheat and rice flour (sample No. 1 and sample No. 2, respectively) and the addition of 9.43% apple pomace. The introduced components will improve the structural and mechanical properties of the dough. The use of apple pomace and flour of cereal crops (buckwheat and rice) in the food industry makes it possible to enrich the chemical composition of bread with dietary fiber, vitamins of group B, K, mineral components (magnesium, calcium, iron, phosphorus, manganese, selenium). Vitamin B2 helps to absorb iron and, together with vitamin B1, helps to maintain the level of this trace element in the blood. From the results of the analysis of the vitamins, it follows that the finished product contains vitamins B1, B2, B5, B6 and K, which can be used for preventive nutrition. The use of food additives of plant origin in the formulation of wheat bread leads to an increase in the biological value of the product and a decrease in its calorie content.