Vegetable raw materials as a way to improve the quality of bakery products

Abstract

The development of the food industry is aimed at developing products with new consumer properties: low in sugar and fat, with an increase in the amount of dietary fiber, vitamins and minerals. As one of such an approach, the use of non-traditional vegetable raw ingredients (whole grain flour from sprouted grain (WG) and pectin) can be proposed, which will allow the formation of high-quality food products of a functional orientation. The conducted studies have shown that the above components have an effect on the dough rheological properties: the extensibility of the dough decreases with the introduction of pectin by more than 2 times, the values of the farinograph quality index increase, and the best result is characteristic with the introduction of 2% pectin. The use of WG slightly increases the time of dough formation, while the dough resistance to kneading and the farinograph quality index increase by an average of 54 – 240% from the amount of replacement. Control and experimental bread samples have fairly high total values of organoleptic evaluation. The specific volume of bread increased by 12% when adding WG, and by 8% when adding pectin.