Use of yacon in the technology of bread of graded wheat flour

Abstract

Expanding the range of raw ingredients with high concentration of nutrients that are deficient in the diets of the population is in line with modern trends in the field of healthy nutrition. These raw materials include yacon, which is known for its high inulin content, which, during storage or hydrolytic cleavage, is converted to fructose and other compounds in the form of fructans. The rationale for the choice of recipe composition of bread from graded wheat flour with the addition of yacon powder was carried out according to the results of studying the dynamics of the biotechnological characteristics of the dough and the quality of finished products. As it was shown by the results of the study, the introduction of 3.5% by weight of flour of powdered semi-finished product from yacon into the recipe composition improves the texture, taste, and aroma of bread made from graded wheat flour. 7% addition equates the sample to the control in terms of the structure of porosity, volume and shape, but darkens the crumb and makes the color of the crust more pronounced. 10.5% addition of yacon powder leads to the decrease in the sensory perception of bread