Abstract
This article describes the development technology and nutritional value of functional bread with the addition of wheat gluten and dried fruits. The use of these ingredients allows to improve the quality of the finished product by increasing the protein content (9.0 g/100 g), fiber (7.0 g/100 g), enrichment with minerals (2.5 g/100 g) and to ensure the prophylactic orientation and functional purpose of the product. The moisture content in fruit bread does not exceed 43%, acidity varies from 3.5 to 4.0, bread porosity is not less than 68%.
Highlights
Gluten is a protein complex formed when washing of the dough from starch and has elastic properties [1]
This article considers the use of gluten in the production of fruit bread
The purpose of this study is to develop fruity bread recipe and analyze its nutritive and chemical compositions
Summary
Gluten is a protein complex formed when washing of the dough from starch and has elastic properties [1]. When mixing flour with water during the preparation of the dough, the individual gluten particles are swelling and sticking together with each other and form a continuous phase of hydrated protein. This is a basis of forming elastic mass of the dough. The technological effects of using gluten in bread baking: - Increasing the water absorbing ability of the flour; - Improving the loosening and elasticity of the crumb and porosity; - Improving the elastic properties of the dough; - increasing the volume and form stability of bakery; - the elasticity of the crumb is improved and its crumbleness is reduced; - freshness time of bakery products is extending [6]. The purpose of this study is to develop fruity bread recipe and analyze its nutritive and chemical compositions
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