THE INFLUENCE OF JERUSALEM ARTICHOKE POWDER FOR THE QUALITY OF THE HIGHEST GRADE BREAD FLOUR

Abstract

The purpose of researches was to identify the impact of the Jerusalem artichoke powder for the quality of bread made from the highest grade flour. Inulin and pectin contained in the tubers of Jerusalem artichoke, is removed from the body of the person heavy metals salts, poisons, radio-nuclides, cholesterol of high density. The person receiving with Jerusalem artichoke complex of biologically active substances, becomes resistant to stress and disease. The most convenient products for the correction of power are bread-baking products. The influence of Jerusalem artichoke powder for organoleptic and Physics-chemical quality parameters of bread from the highest grade flour are shown. The technology of production from the highest grade flour bread with the use of Jerusalem artichoke powder is developed. Laboratory bread baking was conducted at about-marinate the control sample bread method obtained without adding Jerusalem artichoke powder, and the experimental samples with the addition of 1, 2, 3, 4% Jerusalem artichoke powder with decreasing flour in experiments on the appropriate percentage of the Jerusalem artichoke The certain samples of bread were investigated by physical-chemical and organoleptical quality. The volumetric output of the control bread sample was 375 cm 3/100 g, adding up to 3% of Jerusalem artichoke - 370-375 cm 3/100 g, adding 4% powder of Jerusalem artichoke - 360 cm 3/100 g. The influence of Jerusalem artichoke powder for baking and shrinkage of bread is not detected. Total average ball score control sample of bread is equal to 4.8 points. The sample of bread prepared with addition of Jerusalem artichoke powder by in the amount of 1.0%, meets the average point estimate of 4.8%. The addition of 1.0% of Jerusalem artichoke powder has not changed color cover (light brown), color cover remained the same as in the control sample. The increasing Jerusalem artichoke powder to 2.0 and 3.0%, is affected to the color of the peel. It was brown, which is priced five-point grading scale assessment. The highest score is assessed bread with the addition of Jerusalem artichoke powder in the amount of 2.0 and 3.0 per cent for the shape of the product, surface and color, color and condition of the crumb, taste and smell. Total average ball assessment of these options amounted to 5 points. Adding the powder of Jerusalem artichoke in the amount of 4% has changed the surface of the cover (smooth) - 4 points, the taste and smell of steel with the scent of Jerusalem artichoke - 4 points. Total average points score with the addition of Jerusalem artichoke powder in the amount of 4% is equal to 4.5 points. Making Jerusalem artichoke powder in the amount of 3% does is not impair the physics-chemical and organoleptic characteristics as indicators of bread quality.