INFLUENCE OF RAW COMPONENTS ON RHEOLOGICAL CHARACTERISTICS OF DOUGH AND QUALITY OF BAKERY PRODUCTS
Keywords:
bread, bread enrichment, lentil flour, laminaria powder, food ingredients, rheological characteristics of breadAbstract
The objective of the study is the analysis of the influence of raw materials used for the enrichment of bread from fancy white wheat flour with a complex additive made of lentil flour and laminaria powder. To enrich the bread with protein lentil flour has been chosen and as a source of iodine laminaria powder has been selected. Lentil flour in addition to a sufficiently large amount of protein contains vitamins A, B, E, PP, potassium, iron, sodium, calcium, selenium in its composition. The powder of laminaria contains a lot of iodine, sodium, iron, all vitamins of group B, vitamins E, A, C, and D, enterosorbents, dietary fibers, fatty acids, proteins. Enriching the bread and bakery products with lentil flour and laminaria powder can help in expanding the range of products aimed at combating iodine deficiency, thyroid diseases, anemia and beri-beri. The objects of the study are samples of bread with different concentration of lentil flour and laminaria powder, as well as a control sample without any additives. A relationship between rheological characteristics of the studied and control samples has been established. It is noted that the application of lentil flour makes the dough more elastic, which can lead to a deterioration in organoleptic characteristics of the sample with lentil flour relative to the control sample. The introduction of laminaria powder makes it possible to slightly adjust the elastoplastic properties of the dough after kneading and to approximate these values to the original control sample without additives. Based on the data obtained it is found that the use of a complex additive consisting of lentil flour and laminaria powder is expedient, since it helps to increase the content of protein, iodine and vitamins in bakery products. In addition, it helps to expand the range of food products for medical and preventive purposes. The optimum amount of lentil flour introduced into the dough is 10 %, laminaria powder is 3.6 %. This dosage allows us to achieve the best combination of physical chemical and organoleptic properties. In this case, observing the rheological characteristics of the dough is more important, because it helps to select the optimal number of components to be introduced and stabilize the high quality of the finished products.References
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