Abstract
The technology of functional rye-wheat bread with sorghum flour is researched in this study. Sorghum flour has some useful properties. It is gluten-free, contains antioxidants and valuable nutrient. Microbiological analysis of sourdough used in production of rye-wheat bread was conducted. Control sample contains wheat and rye flour, salt, yeast, water and sourdough. Test samples contain 3, 5, 7, 10 and 15 % of sorghum flour as well as wheat and rye flours. The content of sorghum flour was calculated as a percentage of the total mass of flour according to the recipe. Sensory and physical-chemical properties of test samples were determined. Each sample was rated on a five-point scale by five quality indicators which are taste, colour, aroma, texture and bread surface. Specific loaf volume, acidity, moisture content and porosity were determined. It was revealed that along with increasing of buckwheat flour mass, the porosity and specific loaf volume of the bread samples decrease. Acidity and moisture content of control and test samples are the same. Content of nutrients in bread sample with sorghum flour was calculated.
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