Abstract
The use of additional gluten-free grain raw materials in the form of flour or secondary raw materials of cereal industry in the recipes of bakery products allows regulating the biotechnological processes of dough maturing and proofing, obtaining a finished product with new functional properties and high nutritional value. The purpose of the research is to justify experimentally the use of processed products of amaranth grain and sorghum for the production of bread of high quality and functionality. The methodological basis of the study is presented by a systematic analysis of the technology for the production of bakery products enriched with promising phyto-fortifiers. In accordance with the chosen methodology, the chemical composition is analyzed and the positive effect of the use of flour from millet grain, sorghum and amaranth seeds in the mixture with premium wheat flour on the quality of bread is experimentally justified. It was found that the introduction of these types of additional raw materials had a positive effect on the activation of baking yeast and the maturation of dough. In the production of bread from wheat flour of the highest grade, it is optimal to use these phyto-fortifiers in the amount of 3% by weight of the composite mixture.
Highlights
IntroductionThe organization of nutrition of the population on a scientific and hygienic basis is carried out in the following areas: improvement of quality, biological value and taste of food products, assortment improvement, introducing new effective ways of production taking into account the rational use of raw materials, development of combined functional foods.Taking into account the historically developed high proportion of the grain group in the consumer basket of the population of the Russian Federation, the research in the field of the design of recipe compositions and technologies for new types of bakery products, including those enriched with physiologically functional ingredients, is of essential value.According to the Federal State Statistics Service and the marketing company Tebiz grup the volume of the production of bakery products in the Russian Federation in 2015 - 2017 was at the level of about 6 million tons
The companies focused on the production of social types of bread, as a rule, distinguish enriched bakery products in a special series with the status of healthy food products
The main source of gluten - the protein fraction that causes the development of celiac disease is an indispensable food product that is included in the diet of almost every person – bread, taking into account that at present the trend of a “healthy” lifestyle and a healthy diet opens up broad prospects for the development of the range of bakery products with the use of additional gluten-free raw materials
Summary
The organization of nutrition of the population on a scientific and hygienic basis is carried out in the following areas: improvement of quality, biological value and taste of food products, assortment improvement, introducing new effective ways of production taking into account the rational use of raw materials, development of combined functional foods.Taking into account the historically developed high proportion of the grain group in the consumer basket of the population of the Russian Federation, the research in the field of the design of recipe compositions and technologies for new types of bakery products, including those enriched with physiologically functional ingredients, is of essential value.According to the Federal State Statistics Service and the marketing company Tebiz grup the volume of the production of bakery products in the Russian Federation in 2015 - 2017 was at the level of about 6 million tons. Taking into account the historically developed high proportion of the grain group in the consumer basket of the population of the Russian Federation, the research in the field of the design of recipe compositions and technologies for new types of bakery products, including those enriched with physiologically functional ingredients, is of essential value. The producers whose product is designed for an audience with a purchasing power of “average” and “above average”, this product is presented as an elite product with an original taste. Supermarket bakeries consider such bakery products as a peculiar visiting card of their outlet, an indicator of its prestige and variety assortment, and modern consumers want to have a choice
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