The peculiarities of the technology of bread production from frozen semi-finished products of a high degree of readiness with the use of functional components

Abstract

Ensuring the health of the population is a task of the national importance. One of the most significant factors that determine a person’s health and performance is nutrition. In a highly competitive environment, manufacturers face one of the main tasks - the creation of new competitive products with high-quality indicators and preventive properties. Improving the quality of baked goods is one of the problems of bakery production. The article deals with the theoretical possibility and practical feasibility of using spelt flour in the production of baked goods with improved consumer benefits. Spelt flour is a valuable raw material for the production of bakery and flour confectionery products of increased nutritional and biological value. The use of whole grain spelt flour in the recipe of wheat bread allows creating products for dietary and curative and preventive purposes. In the course of the work, experimental baking of wheat bread with different dosages of wheat and spelt flour was carried out. Samples of wheat bread with a different combination of spelt and wheat flour of the highest grade in the ratios of 5:95; 10:90; 15:85% were studied. The research was conducted in the laboratory of the Department of Technology of Storage and Processing of Agricultural Raw Materials and Public Catering, Volgograd State Agrarian University. The results of the influence of spelt flour application on the organoleptic and physical and chemical parameters of wheat bread are presented. As a result of the conducted research, the possibility of producing wheat bread using spelt flour was established, and the optimal dosage of spelt and wheat flour which allows one to obtain bread with high organoleptic and physical and chemical parameters was identified.