The use of non-traditional raw materials in the production technology of bakery products

Abstract

Bread and bakery products are one of the staple foods and make up a significant part of the daily human diet. However, the biological value is low and the content of essential amino acids is insufficient. In this regard, the goal of the work was to develop a recipe for wheat bread with the addition of amaranth flour and coriander. To determine the optimal recipe, laboratory baking of prototypes was carried out with different ratios of additional components. The addition of amaranth flour and ground coriander affected the color of the samples: from light yellow in the control to light brown in the test samples. The taste and smell of the prototypes also changed with the increase in non-traditional raw materials in the recipe. The acidity of the crumb increased depending on the amount of added amaranth flour and ground coriander: from 2.5 ºT for the control sample to 2.7 for the 3rd experimental sample. An inversely proportional effect of amaranth flour and ground coriander on porosity was established, which decreased from 75.0% for the control sample to 71.0% for test sample 3. The addition of amaranth flour and ground coriander to the recipe had a positive effect on the mass fraction of protein - the maximum value This indicator was recorded in samples 2 and 3 (8.3%), which is 0.8-0.1 abs. percent higher compared to the performance of the control sample and prototype 1