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Development of a functional bread technology based on a grain baking mixture
DOI: 10.21443/1560-9278-2021-24-3-245-258
Abstract. One of the priority areas for developing the food industry is to increase the production of functional food products. When developing the latter, fruit and berry processing products, grain baking mixes are used. At the same time, there are no baking mixes with the use of bioactivated wheat, characterized by an increased content of macro- and micronutrients, antioxidants, and a reduced amount of phytin. However, the preparation of grain bread based on a baking mixture of bioactivated wheat crushed by the disintegration wave method with a moisture content of 10.0 ± 0.5 % led to the production of products with a sticky, strongly jamming crumb. The aim of the research was to develop a baking mixture of bioactivated wheat and functional grain bread of improved quality based on it. At the first stage of the research, the composition of the baking mixture based on bioactivated wheat grain was selected to obtain the best quality product, at the second stage, the chemical composition of bread was evaluated based on the developed baking mixture. The change in the properties of the dough during fermentation, the quality indicators of bread after 20 hours of storage and its chemical composition were evaluated in accordance with the methods specified in the current standards. The best properties of the dough and the quality of the bread have been observed in a sample obtained on the basis of a baking mixture, in 100 g of which 75 % of the grain products are dry bioactivated wheat crushed by the disintergation-wave method, and 25 % – baking wheat flour of the first grade. As a result of the assessment of the chemical composition of the developed product, it has been found that it belongs to functional food products. The preparation of grain bread using this technology will also allow us to solve one of the tasks of the state policy in the field of healthy nutrition aimed at increasing the production of functional products.
Printed reference: Alekhina N. N. Development of a functional bread technology based on a grain baking mixture // Vestnik of MSTU. 2021. V. 24, No 3. P. 245-258.
Electronic reference: Alekhina N. N. Development of a functional bread technology based on a grain baking mixture // Vestnik of MSTU. 2021. V. 24, No 3. P. 245-258. URL: http://vestnik.mstu.edu.ru/v24_3_n88/01_Alehina_245-258.pdf.
