Study of the effect of herbal additives on the acidity of wheat bread dough and wheat-rye bread
The influence of vegetable additives (pea protein isolate, apple flour, sprouted green buckwheat flour, sprouted oatmeal flour, wheat germ pomace powder) on the acidity of wheat bread dough and wheat-rye bread was studied. As a result of the research, it was found that herbal supplements contribute...
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| Format: | Article |
| Language: | Russian |
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North-Caucasus Federal University
2023-12-01
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| Series: | Современная наука и инновации |
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| Online Access: | https://msi.elpub.ru/jour/article/view/1523 |
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| author | O. Ya. Kolman G. A. Gubanenko T. N. Safronova V. V. Kazina E. V. Petrenko |
| author_facet | O. Ya. Kolman G. A. Gubanenko T. N. Safronova V. V. Kazina E. V. Petrenko |
| author_sort | O. Ya. Kolman |
| collection | DOAJ |
| description | The influence of vegetable additives (pea protein isolate, apple flour, sprouted green buckwheat flour, sprouted oatmeal flour, wheat germ pomace powder) on the acidity of wheat bread dough and wheat-rye bread was studied. As a result of the research, it was found that herbal supplements contribute to the intensification of the vital activity of yeast and acid-forming microflora, this is expressed in a larger volume, better fermentation activity and acidity of the dough, this fact is probably associated with a more favorable nutrient composition of herbal supplements. An increase in the content of vegetable additives in the ingredient composition of bread contributes to an increase in the acidity of the dough compared to control samples. The introduction of apple flour and a mixture of pea protein isolate and apple flour into the bread recipe leads to an increase in initial acidity by an average of 1.5 degrees compared to control samples, while maintaining dynamics during the fermentation process, which is the basis for reducing the duration of the technological cycle. The acidity of the test samples with pea protein isolate and flour from germinated green buckwheat increases by an average of 1 deg. Wheatgrass pomace powder, a mixture of germinated oatmeal flour and germinated green buckwheat flour, germinated oatmeal flour slightly increase the acidity of wheat and wheat-rye bread dough. |
| format | Article |
| id | doaj-art-35ea2aac38f547838860c1dffd3c2fed |
| institution | Kabale University |
| issn | 2307-910X |
| language | Russian |
| publishDate | 2023-12-01 |
| publisher | North-Caucasus Federal University |
| record_format | Article |
| series | Современная наука и инновации |
| spelling | doaj-art-35ea2aac38f547838860c1dffd3c2fed2025-08-20T03:57:48ZrusNorth-Caucasus Federal UniversityСовременная наука и инновации2307-910X2023-12-0103869810.37493/2307-910X.2023.3.81497Study of the effect of herbal additives on the acidity of wheat bread dough and wheat-rye breadO. Ya. Kolman0G. A. Gubanenko1T. N. Safronova2V. V. Kazina3E. V. Petrenko4Siberian Federal UniversitySiberian Federal UniversitySiberian Federal UniversitySiberian Federal UniversitySiberian Federal UniversityThe influence of vegetable additives (pea protein isolate, apple flour, sprouted green buckwheat flour, sprouted oatmeal flour, wheat germ pomace powder) on the acidity of wheat bread dough and wheat-rye bread was studied. As a result of the research, it was found that herbal supplements contribute to the intensification of the vital activity of yeast and acid-forming microflora, this is expressed in a larger volume, better fermentation activity and acidity of the dough, this fact is probably associated with a more favorable nutrient composition of herbal supplements. An increase in the content of vegetable additives in the ingredient composition of bread contributes to an increase in the acidity of the dough compared to control samples. The introduction of apple flour and a mixture of pea protein isolate and apple flour into the bread recipe leads to an increase in initial acidity by an average of 1.5 degrees compared to control samples, while maintaining dynamics during the fermentation process, which is the basis for reducing the duration of the technological cycle. The acidity of the test samples with pea protein isolate and flour from germinated green buckwheat increases by an average of 1 deg. Wheatgrass pomace powder, a mixture of germinated oatmeal flour and germinated green buckwheat flour, germinated oatmeal flour slightly increase the acidity of wheat and wheat-rye bread dough.https://msi.elpub.ru/jour/article/view/1523wheat breadwheat-rye breadpea protein isolateapple floursprouted green buckwheat floursprouted oatmeal flourwheat germ pomace powderdoughacidity |
| spellingShingle | O. Ya. Kolman G. A. Gubanenko T. N. Safronova V. V. Kazina E. V. Petrenko Study of the effect of herbal additives on the acidity of wheat bread dough and wheat-rye bread Современная наука и инновации wheat bread wheat-rye bread pea protein isolate apple flour sprouted green buckwheat flour sprouted oatmeal flour wheat germ pomace powder dough acidity |
| title | Study of the effect of herbal additives on the acidity of wheat bread dough and wheat-rye bread |
| title_full | Study of the effect of herbal additives on the acidity of wheat bread dough and wheat-rye bread |
| title_fullStr | Study of the effect of herbal additives on the acidity of wheat bread dough and wheat-rye bread |
| title_full_unstemmed | Study of the effect of herbal additives on the acidity of wheat bread dough and wheat-rye bread |
| title_short | Study of the effect of herbal additives on the acidity of wheat bread dough and wheat-rye bread |
| title_sort | study of the effect of herbal additives on the acidity of wheat bread dough and wheat rye bread |
| topic | wheat bread wheat-rye bread pea protein isolate apple flour sprouted green buckwheat flour sprouted oatmeal flour wheat germ pomace powder dough acidity |
| url | https://msi.elpub.ru/jour/article/view/1523 |
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