Development of bakery products using non-traditional raw materials
The paper presents the results of studies to identify the possibility of using sorghum flour, psyllium and mustard powder in bread recipes. It was found that the studied samples had similar characteristics in terms of appearance (dark brown color, rough surface), crumb condition (developed porosity,...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2025-01-01
|
| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/11/bioconf_eeste2024_01040.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849717467507589120 |
|---|---|
| author | Dronik Olesya Zenina Elena Mel’nikov Artem Mel’nikova Elena Sutorma Oksana |
| author_facet | Dronik Olesya Zenina Elena Mel’nikov Artem Mel’nikova Elena Sutorma Oksana |
| author_sort | Dronik Olesya |
| collection | DOAJ |
| description | The paper presents the results of studies to identify the possibility of using sorghum flour, psyllium and mustard powder in bread recipes. It was found that the studied samples had similar characteristics in terms of appearance (dark brown color, rough surface), crumb condition (developed porosity, without voids, compacted, large, thin-walled, medium-uniform, baked, not sticky). In the experimental samples, the plasticity of the dough increased, but its elasticity and resilience decreased. Sample No. 2 had a denser and more moist crumb. The greatest difference between the samples was recorded in taste and smell: experimental sample 2 with the addition of 10% psyllium differed from the control sample without the addition of psyllium and experimental sample 1 with the addition of 5% psyllium in its bitterness with a specific psyllium aftertaste. The control and experimental samples had a low volume, relative to traditional wheat bread, which is explained by the absence of gluten in the products. The studied samples had minor differences in the weight of the dough piece and the weight of the bread, however, the experimental sample was characterized by the lowest baking value - 9.62%, which is 0.18 and 1.92 absolute percent less than that of the control sample and experimental sample 2. |
| format | Article |
| id | doaj-art-0e0ad2efdde84906a64b140d30feea63 |
| institution | DOAJ |
| issn | 2117-4458 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj-art-0e0ad2efdde84906a64b140d30feea632025-08-20T03:12:39ZengEDP SciencesBIO Web of Conferences2117-44582025-01-011600104010.1051/bioconf/202516001040bioconf_eeste2024_01040Development of bakery products using non-traditional raw materialsDronik Olesya0Zenina Elena1Mel’nikov Artem2Mel’nikova Elena3Sutorma Oksana4Volgograd State Agricultural UniversityVolgograd State Agricultural UniversityVolgograd State Agricultural UniversityVolgograd State Agricultural UniversityVolgograd State Agricultural UniversityThe paper presents the results of studies to identify the possibility of using sorghum flour, psyllium and mustard powder in bread recipes. It was found that the studied samples had similar characteristics in terms of appearance (dark brown color, rough surface), crumb condition (developed porosity, without voids, compacted, large, thin-walled, medium-uniform, baked, not sticky). In the experimental samples, the plasticity of the dough increased, but its elasticity and resilience decreased. Sample No. 2 had a denser and more moist crumb. The greatest difference between the samples was recorded in taste and smell: experimental sample 2 with the addition of 10% psyllium differed from the control sample without the addition of psyllium and experimental sample 1 with the addition of 5% psyllium in its bitterness with a specific psyllium aftertaste. The control and experimental samples had a low volume, relative to traditional wheat bread, which is explained by the absence of gluten in the products. The studied samples had minor differences in the weight of the dough piece and the weight of the bread, however, the experimental sample was characterized by the lowest baking value - 9.62%, which is 0.18 and 1.92 absolute percent less than that of the control sample and experimental sample 2.https://www.bio-conferences.org/articles/bioconf/pdf/2025/11/bioconf_eeste2024_01040.pdf |
| spellingShingle | Dronik Olesya Zenina Elena Mel’nikov Artem Mel’nikova Elena Sutorma Oksana Development of bakery products using non-traditional raw materials BIO Web of Conferences |
| title | Development of bakery products using non-traditional raw materials |
| title_full | Development of bakery products using non-traditional raw materials |
| title_fullStr | Development of bakery products using non-traditional raw materials |
| title_full_unstemmed | Development of bakery products using non-traditional raw materials |
| title_short | Development of bakery products using non-traditional raw materials |
| title_sort | development of bakery products using non traditional raw materials |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2025/11/bioconf_eeste2024_01040.pdf |
| work_keys_str_mv | AT dronikolesya developmentofbakeryproductsusingnontraditionalrawmaterials AT zeninaelena developmentofbakeryproductsusingnontraditionalrawmaterials AT melnikovartem developmentofbakeryproductsusingnontraditionalrawmaterials AT melnikovaelena developmentofbakeryproductsusingnontraditionalrawmaterials AT sutormaoksana developmentofbakeryproductsusingnontraditionalrawmaterials |