Baking Tests Research Articles

ИЗУЧЕНИЕ АНТИМИКРОБНОЙ АКТИВНОСТИ ЭКСТРАКТОВ МОЖЖЕВЕЛЬНИКА И ИХ ВЛИЯНИЕ НА МИКРОБНУЮ КОНТАМИНАЦИЮ ХЛЕБОБУЛОЧНЫХ ИЗДЕЛИЙ

The purpose of the study is to determine the antimicrobial activity of extracts of juniper berries and needles and their effect on microbial contamination of bakery products by microscopic fungi. In the course of the work, experimental extracts from juniper berries and needles with various concentrations were obtained, the antimicrobial activity of experimental extracts was assessed on strains of yeast Candida tropicalis, Saccharomyces cerevisiae, Rhodotorula rubra and bacteria Bacillus subtilis and Escherichia coli, as well as test baking of bread and its implementation. storage for further assessment of the effect of the studied concentrations of extracts on microbial contamination and shelf life of products. The extractants used to obtain experimental extracts were water and an aqueous solution of 50 % alcohol. The antimicrobial activity of the experimental extracts was assessed using the disk-diffusion method; dry nutrient media GMF and Sabouraud were used for the growth of microorganisms. The results of assessing the antimicrobial activity of the experimental extracts showed that none of the obtained extracts affected the growth of yeast strains. Aqueous and hydroalcoholic extracts of juniper needles at a concentration of 25 % showed inhibition of the growth of Bacillus subtilis and Escherichia coli bacteria. After test baking on a prototype bread with an aqueous extract of juniper needles, 25 % growth of mold fungi was detected after 72 hours of storage. No fungal growth was detected on the sample with a hydroalcoholic extract of juniper needles after 96 hours of storage.

MIXOLAB® rheology of enzymatic flour and validation of baking performance

The purpose of this research is to justify the way in which flour is added to obtain a quality product, quality seen from the perspective of bakers. Because bakers want to have good and consistent flour, many tests are done in the mills for the addition of flour, tests that are correlated with baking samples. In this study, analyzes are based on the use of enzyme mixtures with influences on the rheology of the flours and the organoleptic properties of the bread resulting from the baking test. For a better image of the results, constant percentages of enzymes were used: xylanase, lipase and different percentages of alpha-amylase were used. This decision was based on the fact that there were periods when the falling index exceeded the value of 350 s. Xylanase and lipase were used in percentages of 5ppm. The percentage of alpha-amylase was in the range of 1-10 ppm. The flour added with enzymes was analyzed from a rheological point of view with the help of the Chopin Mixolab. Baking samples were made from the added flour, which were analyzed objectively, by laser scanning, using the Volscan device. By means of the Volscan device, the quality parameters of the bread were obtained, such as: volume, specific volume, density, maximum H/D ratio, and yield in flour. Based on the experimental data, correlations were made between the results obtained from the flour analysis and those from the bread analysis, with the aim of establishing an optimal profile of the flour from the point of view of the rheological characteristics, but which would lead to obtaining a product with parameters as better. The analysis of the experimental data allowed the realization and validation of an optimal profile of the flour, for the situation where the falling index is greater than 350 s. The analysis of the experimental data allowed the creation of an optimal profile of the flour, for the situation where the falling number is greater than 350 s.

The Use of Thyme and Lemongrass Essential Oils in Cereal Technology—Effect on Wheat Dough Behavior and Bread Properties

Consumers are more interested in replacing commonly used chemical preservatives with natural substances. The effect of 5, 10, 20, 40, and 80 mg of thyme and lemongrass essential oils (THY and LMG, respectively) per 100 g of wheat flour was studied from the viewpoints of dough rheology, dough leavening progress, and the results of laboratory baking trial. Changes in dough viscoelastic properties were evaluated by the Mixolab rheometer and the company software. The higher the thyme oil portion, the higher the dough structure destruction by kneading and heat input in torque point C2, and consecutively shorter stability of dough consistency (up to one-half of the values recorded for the control); reversely, the LMG did not affect both features verifiably. In the 90 min leavening test, a dough weight loss was decelerated by both essential oils similarly. During the baking test, the average volume of wheat small breads as control was evaluated on level 167 mL (bread yield 451 mL/100 g flour). Independently of the dose of the THY or LMG, small bread volumes oscillated between 148–168 and 135–161 mL (average bread yields 442 and 443 mL/100 g flour, respectively). The shelf life of the products with a higher portion of essential oil was extended by up to 7 days.

Effect of particle size on the rheology, baking characteristics, and microstructure of fava bean-fortified bread

Effects of substituting fava beans flour of three particle sizes (0.14 mm, 0.5 mm, and 1.0 mm) at 10, 20, 30 and 40% to wheat flour were determined on the rheological properties, baking characteristics, and microstructure of bread. Rheological properties of the dough produced from the flour blends showed that the 10, 20, and 30% substitution levels yielded considerably good viscoelastic properties and were used for the test baking. The baking characteristics, such as loaf volume, C-Cell analysis, and scorings, were evaluated to understand the implications of blend levels on the quality characteristics of the bread. The fava bean flour substitution level had more impact on the quality characteristics of bread than the particle size. Also, microstructural analyses using X-ray microcomputed tomography showed that increasing the concentration of fava bean flour had a significant effect (p < 0.05) on the bread's microstructure. For all the quality characteristics examined, samples with 10% substitution levels, regardless of particle size, produced loaves closest to the bread made with wheat flour alone. The findings of this study contribute valuable knowledge to optimizing fava bean-fortified bread formulations, allowing for a good understanding of the trade-offs between particle size, substitution levels, and the final product quality.

Использование сахарозаменителей при производстве сдобного печенья из цельнозерновой муки

The purpose of research is to study the effect of sugar substitutes on the quality of butter cookies made from whole grain flour. Objectives: to justify the need to develop cookies from whole grain flour and sugar substitutes; conduct test baking and develop a recipe for butter cookies made from whole grain flour and sugar substitutes; to investigate the effect of whole grain flour and sweeteners on the quality of finished products in various dosages. The quality of butter cookies was assessed based on organoleptic indicators in accordance with GOST 24901-2014 “Cookies. General technical conditions". Humidity was determined according to the method described in GOST 5900-2014 “Confectionery products. Methods for determining moisture and dry substances”, Methods for determining moisture and dry substances”, wetness – according to GOST 101114-80 “Flour confectionery products. Methods for determining wetness", alkalinity of cookies – according to GOST 5898-2022 "Confectionery products. Methods for determining acidity and alkalinity". A cookie recipe was developed in which premium wheat flour was replaced with whole grain flour and instead of white sugar; Fit-Parad № 7 sugar substitutes were used. Test baking was carried out in the laboratory-bakery of the Department of Food Technologies of the State Agrarian University of the Northern Trans-Urals. The results of an organoleptic assessment of the quality of butter cookies made from whole grain flour with sugar substitutes are presented. The addition of the Slim-Vit sweetener with vitamin D in an amount of 5 and 7 g to the flour mass improved the taste and smell: the balance of the combination of the sugar substitute with whole grain flour is felt. The addition of the sugar substitute Fit Parade № 7 in the amount of 5 and 7 g to the weight of flour did not have any particular effect on the organoleptic characteristics compared to granulated sugar. Physicochemical parameters were determined by standard analytical methods. The physicochemical parameters of a control sample and using whole grain flour and two types of sugar substitutes were studied. Whole grain flour absorbs more moisture and has a higher sogginess compared to premium wheat flour. Replacing granulated sugar with sweeteners did not affect the physicochemical parameters.

Evaluation of the Possibilities of Using Oat Malt in Wheat Breadmaking

Malt is a natural additive to bread in amounts below 1%. However, there is a lack of research on supplementing bread with a larger dose of malt. The study aimed to evaluate the partial replacement of wheat flour with oat flour (10%) with/without the addition of malted oat flour (0.6%) and scalded malt flour (10%) on the technological and health-promoting quality of bread. At the dough preparation stage, the malted flour was scalded. The dough was prepared using the single-phase method, and laboratory baked goods were prepared using a standard baking test for pan bread. It was found that the preparation of the dough by the preliminary scalding of malt flour resulted in an improvement in the bread volume and a lower increase in crumb hardness during 2-day storage, i.e., delayed staling, compared to the control bread. Replacing wheat flour with 10% oat flour contributed to an increase in the dietary fiber content of bread and a decrease in its energy value. The measurable effect of adding 10% scalded oat malt flour to bread was a 1.5-fold increase in the total polyphenols content and an almost 2.5-fold increase in antioxidant activity compared to bread supplemented with oat flour.

Predicting wheat flour quality for making Japanese sponge cake using flour pasting properties as measured by the Rapid Visco Analyzer

AbstractBackground and ObjectivesThe objective of this study was to evaluate a series of Rapid Visco Analyzer (RVA) methods for their ability to produce results that were predictive of Japanese sponge cake (JSC) quality. Two solvents (water and 50% [w/w] sucrose in water) and two temperature profiles [Standard 1 (STD 1) and an internal cake temperature profile] were selected to run across a diverse set of flour samples from two crop years that possessed variable bake performance. The results were analyzed for predictive outcomes for JSC prepared using a mechanical fold method.FindingsThe solvent retention capacity (SRC) results did not show any significant trends with JSC quality. The RVA results from both profiles using water as the solvent did not show a significant correlation with JSC quality while the 50% (w/w) sucrose solvent was significantly correlated (p ≤ .01). The STD 1 and internal cake temperature profile batter pasting viscosity (BPV) using the sucrose solvent showed significant (p ≤ .01) correlations with mechanical folded JSC volume (r = .97), firmness (r = −.88), and overall score (r = .85).ConclusionsThe RVA BPV results showed that a 50% sucrose solvent could more accurately be used to predict and screen for JSC quality outcomes. Both RVA profiles could be used with a sucrose solvent to predict JSC quality. JSC volume and overall score showed significant positive correlations with BPV while firmness had a significant negative correlation.Significance and NoveltyThis research identified two RVA profiles that when paired with a 50% (w/w) sucrose solvent could be used to screen for JSC quality using less flour and taking less time than a bake test. This test could potentially assist breeders and millers in quicky screening flours for efficient decision making. This is the first time an RVA temperature profile that mimics the internal rise in temperature for a JSC during baking has been used to predict JSC quality. In addition, the STD 1 profile using the 50% (w/w) sucrose solvent has not been previously used to predict JSC quality.

Assessment of the Baking Properties of Rye Flour Based on the Polysaccharide Content and Properties

This study aimed to determine the baking quality of rye flour in terms of the content and properties of its polysaccharides, i.e., starch and pentosans. The study materials were low- and high-extract rye flours produced in industrial mills from the rye grain of two growing seasons (2019 and 2020). The results of the starch content, falling number, amylograph properties, DSC test, content of pentosans, swelling curve test, and laboratory baking test were determined. It was found that the type of flour had a greater impact on the baking quality of rye flour than the year of its production. Research has shown that the most frequently used parameters, such as the falling number and the maximum viscosity of starch paste, are not good indicators for assessing the baking value of currently produced rye flours. From the parameters used for evaluating the properties of the starch–amylolytic complex, the initial and onset temperatures for starch gelatinization were the best indicators for evaluating the baking quality of rye flour. This study revealed a significant correlation between the pentosan content (total, water soluble, and insoluble), swelling curve parameters and quality parameters of rye bread, such as the specific bread volume, bread crumb moisture, and bread crumb hardness. Assessment of the baking value of rye flour based only on the evaluated properties of the starch–amylolytic complex is currently not sufficient to determine the baking quality of rye flour and predict the quality of rye bread. This study on the baking quality of rye flour should be extended to include the assessment of the dough properties related to the pentosan content and the enzymes that degrade these components. It was shown that the properties of rye dough related to the content of pentosan can be characterized based on the swelling curve test as a method that, together with the initial and onset starch gelatinization temperatures, allows better assessment of the baking quality of the commercial rye flour and its suitability for the good-quality rye bread production.

EVALUATION OF BAKING QUALITY OF BREAD FROM COMPOSITE MIXTURE OF WHEAT FLOUR AND P-GLABRA SEED FLOUR

Pachira glabra is one of the abundant underutilized plants in the tropics. The seeds were processed into flour. A sample of the flour were evaluated for physicochemical composition, functional properties, baking test and the bread produced were subjected to sensory analysis. The results of proximate analysis showed that P. glabra flour had significantly higher total fat content, Crude fiber and total ash content (P&gt;0.05), but with lower values of other components when compared with the white wheat flour. The anti – nutrient properties of P. glabra flour such as; Tannins, Phytates, Oxalates and Alkaloids were obtained to be; 3.29, 6.99, 3.74 and 1.98 mg/100g respectively. The functional properties of P. glabra flour had significantly higher in WAC, and swelling capacity (P&gt;0.05), but with lower values of forming capacity and OAC, both the two samples had the same value of bulk density. P. glabra flour may find its use in food industry. The volume of the bread obtained after baking test showed a decrease of bread volume with an increase in P. glabra flour substitution. The results of Sensory evaluation gotten from the panelist were statistically analyzed using ANOVA and there was significant difference in colour, aroma and overall acceptability but no significant difference in taste, and texture.

Prediction models to evaluate baking quality instruments for commercial wheat flour

AbstractBackground and ObjectivesLoaf volume is the main indicator of wheat flour quality, but test baking has major limitations. Here, prediction models were used to evaluate which methodology best captured the baking quality in Swedish commercial wheat flour and if the chemical composition of flour increased prediction accuracy.FindingsFlour type (e.g., winter vs. spring wheat) affected prediction model results significantly. Thus, separate prediction models should be developed for each flour type. Combining data from alveograph, farinograph, and glutomatic tests with protein and damaged starch gave the best prediction results. The main loaf volume predictors were dough strength for winter wheat, stability for spring wheat, and extensibility for flour blends. The composition of protein and arabinoxylan influenced several quality parameters but did not improve loaf volume predictions.ConclusionsBest predictions were obtained for winter wheat. Spring wheat and flour blend models contained only one latent variable, indicating that protein content was the main determinant for loaf volume in these samples.Significance and NoveltyThis study is one of few using prediction models to evaluate instrument suitability to determine loaf volume. Instruments suitable for predicting quality were determined for commercial winter wheat flour, which is the main product of Swedish mills.

Molecular and genetic basis for improving the quality of soft wheat grain

The increase in agricultural territories in Azerbaijan can no longer cover the problem of shortage of high-quality baking flour in the domestic market. Thus, there is a need to improve the quality of grain harvested from existing areas to obtain more grain products. The purpose of this study is to review and investigate the physico-chemical and genetic parameters of local and introduced soft wheat varieties to further identify promising areas of breeding. For this purpose, a PCR study of individual loci of the Wx genes responsible for amylose synthesis and electrophoresis of Glu genes encoding gluten quantity and quality were performed. In addition, for the varieties Shafaq 2 and Gonen, which were selected during the research for the test baking of bread, a PCR analysis was performed to compile the gliadin formula of the varieties using a sample of the Bezostaya 1 variety as a marker. The physico-chemical characteristics were determined according to quality standards, as well as baking bread sample. During the pilot sowing, one of the varieties – Girmizi Gul1, was sown on plots with various tillage methods – traditional, minimal, and zero. Thus, it was determined that the varieties Gonen and Ekinci 84 contain a zero allele of the Wx-B1 – Wx-B1b gene, which means that their endosperm contains higher-quality starch, and the varieties Askeran, Azemetli 95, Gonen, Kirmizigul, Nurlu 99, Tale 38, and Ugur, in turn, contain a zero allele of the gene GluA1 – GluA1d, which on the contrary worsens the gluten quality of these varieties. As for tillage, the traditional system showed itself to be the best, the minimal tillage was slightly worse, and the zero tillage system turned out to be the least suitable in these conditions. Thus, the obtained data outline further areas for conducting research and open up prospects for targeted selection for alleles of the considered genes

Potential of microbial and cereal β-glucans as hydrocolloids in gluten-free oat baking

To compensate the absence of viscoelastic gluten network, water-binding and viscosity-forming ingredients, hydrocolloids, are commonly used in gluten-free doughs. Currently, hydrocolloids are often E coded while many consumers prefer “clean-label” alternatives. For instance, microbial and cereal β-glucans are known to produce viscosity. In this study, the technological potential of these β-glucans as natural hydrocolloids was evaluated in gluten-free oat baking. Microbial β-glucan was produced by fermentation with P. claussenii using oat bran concentrate (OBC) as a raw material. Oat β-glucan was studied as various forms of OBC: as untreated OBC, pre-treated OBC suspension, and water-extractable fraction of OBC suspension (oat β-glucan extract). The baking properties after natural hydrocolloid additions were compared to a reference oat bread which was baked with common commercial hydrocolloids (psyllium, HPMC). The levels of hydrocolloids in the doughs were optimised by a test baking method. Among the hydrocolloids studied, the best bread properties were achieved with oat β-glucan extract as a hydrocolloid, as the breads resulted in similar specific volume and 37% lower staling rate compared to oat breads baked with commercial hydrocolloids. Thus, oat β-glucan extract provided a feasible and “clean-label” alternative for commercial hydrocolloids in gluten-free oat baking.

Overview of test methods used to classify wheat flour and bread samples – REVIEW

In Hungary, common wheat (Triticum aestivum ssp. vulgare) is of good quality and world famous. In addition, it plays an important role in the human diet. The classification of flours ground from wheat is quite decisive and there are several methods for its examination. The most important flour testing requirements include moisture content, protein content gluten properties and the most important bakery value number. The measured characteristics give us the opportunity to conclude about the properties of the dough, and then bakery products. Several dynamic and static methods have been developed to study the physical properties of dough. The evaluation of products can be carried out in several respects with the help of a baking test. The multitude of methods currently used to qualify flour, dough and finished products also proves that the overview of the methods is quite topical.

Enhanced Thermostability of Geobacillus stearothermophilus α-Amylase by Rational Design of Disulfide Bond and Application in Corn Starch Liquefaction and Bread Quality Improvement.

α-Amylase (EC 3.2.1.1) from Geobacillus stearothermophilus (generally recognized as safe) exhibited thermal inactivation, hampering its further application in starch-based industries. To address this, we performed structural analyses based on molecular dynamics targeting the flexible regions of α-amylase. Subsequently, we rationally designed a thermostable mutant, AmyS1, by introducing disulfide bonds to stabilize the flexible regions. AmyS1 showed excellent thermostability without any stability-activity trade-off, giving a 40-fold longer T1/2 (1359 min) at 90 °C. Thermostability mechanism analysis revealed that the introduction of disulfide bonds in AmyS1 refined weak spots and reconfigured the protein's force network. Moreover, AmyS1 exhibited improved pH compatibility and enhanced corn starch liquefaction at 100 °C with a 5.1-fold increased product concentration. Baking tests confirmed that AmyS1 enhanced bread quality and extended the shelf life. Therefore, mutant AmyS1 is a robust candidate for the starch-based industry.

Liquid Metal Embedded Elastomers (LMEEs) as TIM1 with Highly Reliable &amp; Extremely Low Thermal Resistance Performance

Thermal management issues in the semiconductor industry are driven by a sharp increase in power densities, and have created ever-growing concerns over the last decade. To resolve this concern, many attempts are being investigated in device packaging to extract the heat generated away and maintain the functionality of the device. Inside the package thermal interface materials (TIM1) play an important role in transferring the heat efficiently. Design of an optimum material for TIM1 has been an ongoing challenge due to problems associated with interfacial contact thermal resistance, optimized distribution of TIM over the die surface, pump-out and delamination. To accommodate some of these concerns, we introduce a TIM that has liquid metal embedded in elastomeric matrix (LMEE). This material has stretchable and adhesive properties to accommodate large deformation in the semiconductor packages and has shown superior reliability performance. To address these growing thermal challenges, I will highlight performance of LMEEs as a TIM1 by making packaged microprocessors (TTV) and measuring Junction-to-Case thermal resistance (Rjc) at T0 and after HAST, Thermal Shock, Bake and reflow (5x) reliability tests. We show that Liquid Metal Embedded Elastomers (LMEE) material architecture for TIM1 can achieve Rjc &lt; 7 C.mm2/W and maintain this thermal performance under reliability tests. Our current efforts are involved in formulating polymers with enhanced rheological and mechanical properties to demonstrate thermal performances approaching that of liquid metals.

Leak tightness tests of mechanical seal joints for HL-2M tokamak under thermal cycle loads

The mechanical seal joints used in HL-2M tokamak mainly include vacuum coupling radius seals (VCRs) and conflat flanges (CF), which are usually employed as a part of the cooling flow channels of the advanced divertor. Some of the joints which are located in the vacuum vessel would be used together with the cooling pipes (CPs) as the vacuum boundary structure. Their sealing performance must be extremely reliable, otherwise leak may occur, thus affecting the safe operation of the tokamak machine. One of the worst conditions is that the joints are baked from room temperature (RT) to 350 °C, which is kept for a long time, then cooled to RT again. In addition, they will go through many cycles of baking during the lifetime of the tokamak. Therefore, it is essential to carry out the baking tests of the mechanical seal joints for the leak tightness performance under thermal cycle loads. The experimental results show that the sealing performance of VCRs is still good after 28 thermal cycles, while for CF25, its airtightness will gradually fail after more than 20 thermal cycles, so it should be used within limited times during its lifetime.

Development and application of a laboratory baking test for the characterisation of wholemeal oat flours

The aim of this study was to develop a standardised, small-scale laboratory baking method for testing the baking quality of 100% oat flours. During the method development using wholemeal flours of 5 Hungarian oat varieties, the mixing measurements and baking tests were performed at 300, 200 and 150 FU maximum dough consistencies applying different mixing times (6 and 10 min). Our results showed that an optimal, instrumentally registered, and numerically expressed dough consistency and corresponding water addition level for oat flours could be defined on the model of wheat flour testing methodology. Based on this, the lowest dough consistency and the shortest mixing time were found the most appropriate regarding the specific volume and crumb structure of oat breads. Then, the newly developed baking method was applied for testing 9 oat varieties, which were tested also for chemical composition and rheological (mixing, pasting) properties. Protein, fat, and β-glucan content significantly influenced both rheological and baking properties, and relationships between techno-functional parameters were also found. Our results suggested that high quality 100% oat bread can be produced by a standardised and optimised baking test as well as oat varieties being more preferable for bread making can be identified.

Incorporating chickpea flour can enhance mixing tolerance and dough strength of wheat flour

AbstractBackground and ObjectiveDough mixing properties are crucial in determining the usability of wheat flour. Currently, many industrial sourced chemicals are used as additives to improve the mixing stability of dough. This study aims to evaluate the effect of adding chickpea flour on mixing tolerance and dough strength improvement based on 20 different wheat genotypes. The effects of different types (i.e., kabuli and desi) and amounts (1.5%, 3.75%, 7.5%, 15%, and 30%, w/w) of chickpea flours and kabuli chickpea fractions (7.5%) were further studied. Mixograph, dough strength and extensibility, and baking test of selected treatments were performed.FindingsIncorporating chickpea flour at a level of 7.5% (w/w flour basis) or lower significantly improved (p &lt; .05) the mixing stability and dough strength of different wheat flours. Adding the insoluble fraction of the chickpea flour resulted in better stability and dough strength compared to other fractions, while adding the soluble fraction of chickpea flour weakened the dough. At the optimum incorporation level (7.5%) or lower, the inclusion of chickpea flour did not negatively alter the physical (bread volume), texture (hardness), or taste attributes of the bread.ConclusionThe results demonstrate that adding chickpea flour can improve dough mixing properties, particularly for weak/normal wheat flour, without compromising the quality of bread. The optimal chickpea flour incorporation level in refined wheat flour is 7.5%. Chickpea flour incorporation could also assist bakers in case of overmixing the dough.Significance and NoveltyThis study portrays the use of natural ingredients to improve dough mixing properties, providing bakers and scientific community with natural alternatives to enhance wheat flour mixing properties while improving the quality and nutrition of the flour as chickpea is a protein‐rich legume.

Processing and Bread-Making Quality Profile of Spanish Spelt Wheat.

Spelt wheat (Triticum aestivum L. ssp. spelta Thell.) is an ancient wheat that has been widely cultivated for hundreds of years. Recently, this species has been neglected in most of Europe; however, the desire for more natural and traditional foods has driven a revival of the crop. In the current study, eighty-eight traditional spelt genotypes from Spain, together with nine common wheat cultivars and one modern spelt (cv. Anna Maria) were grown during a period of two years in Andalucia (southern Spain). In each, several traits were measured in to evaluate their milling, processing, and end-use quality (bread-making). The comparison between species suggested that, in general, spelt and common wheat showed differences for most of the measured traits; on average, spelt genotypes had softer grains, higher protein content (14.3 vs. 11.9%) and gluten extensibility (alveograph P/L 0.5 vs. 1.8), and lower gluten strength (alveograph W 187 vs. 438 × 10-4 J). In the baking test, both species showed similar values. Nevertheless, the analysis of this set of spelt genotypes showed a wide range for all measured traits, with higher values than common wheat in some spelt genotypes for some traits. This opens up the possibility of using these materials in future breeding programs, to develop either new spelt or common wheat cultivars.

INVESTIGATION OF THE FUNCTIONAL PROPERTIES OF WAXI WHEAT FLOUR

The results of the research on the functional properties of waxy wheat flour, obtained from the spring waxy wheat grain of the Biskvitna variety, adapted for agro-climatic conditions of the Kharkiv region, in comparison with white wheat flour, are presented. It is found that waxy wheat flour contains 16.8% less raw gluten than the reference sample, the gluten is 18.8% less elastic and 21.4% more stretchy, has a light gray color and can be attributed to the II group of quality. Waxy wheat flour has a 1.8 times higher water-holding capacity, its starch begins to gelatinize at a lower temperature, while the maximum viscosity of the waxy wheat flour starch paste is almost 1.6 times higher than that of the reference sample. It is established that falling number of waxy wheat flour is only 68 s that more than 5 times lower than that one of wheat flour. The model dough system prepared from the waxy wheat flour has a 6.9% better lifting power in comparison to the system prepared from the wheat flour. Baking tests for sponge cakes, biscuits, fruitcakes and muffins with the substitution 25.0 to 75.0% of white flour to waxy wheat flour was performed. With an increasing of the dosage of waxy wheat flour a tendency of the increasing of the dough stickiness in all samples tested was observed. The baked goods tested were distinguished by good quality indicators, although in fruitcakes and muffins with a dosage of waxy wheat flour of more than 50.0%, the formation of large gas cells unevenly distributed in the crumb was noticed. Addition of 25.0% of waxy wheat flour causes an increase of the specific volume and porosity of sponge cakes by 11.1 and 9.3% respectively. With a further increase in the dosage of waxy wheat flour, the specific volume and porosity of the samples tested are verging to the reference sample. All samples of fruitcakes and muffins were not differ significantly in terms of specific volume and porosity. According to the results of the research conducted, it is suggested to use waxy wheat flour, obtained from the grain of Biskvitna variety, for the production of sponge cakes and biscuits in an amount of up to 75.0%, for fruitcakes and muffins - in an amount of up to 25.0% instead of wheat flour.