APPLICATION OF YACON IN TECHNOLOGY OF ENRICHED BREADS

Abstract

The formation of a healthy food market is associated with the search for and use of raw materials that have both a rich nutrient composition and a combination of technological properties. At the current stage, it is advisable to focus on meeting the physiological needs of the population for macronutrients such as proteins and amino acids, dietary fiber, and micronutrients such as vitamins, minerals, and biologically active substances. The enrichment process should focus on daily consumption products, and the enriching ingredient should be accessible and of natural origin. One such introduced crop is the yacon. Scientists at the Federal Scientific Center for Vegetable Growing have developed technologies for growing yacon in the Central Zone of Russia. Yakon has organoleptic characteristics that are compatible with food products. It contains polyfructosan inulin. To incorporate yakon into industrial technology, it is advisable to dry it and then grind it to a particle size similar to that of first-grade flour. This article examines the characteristics of the powdered yakon semi-finished product and its impact on the baking properties of flour. It also provides recommendations for using the powdered yakon semi-finished product in the production of bakery products. The method of using powdered yakon semi-finished product was tested using bread made from a mixture of first-grade wheat flour and rye flour. A profile chart of the organoleptic characteristics of the control and experimental samples of bread was constructed. A comparative analysis of the organoleptic and physical-chemical characteristics of bread with 6–12 % of powdered yakon semi-finished product added to the flour was provided. The functional orientation of bread croutons in terms of dietary fiber is shown.