Use of whole grain wheat-triticale flour for production bakery products
Background. In the Russian Federation, the baking and flour-grinding industries are the backbone of the entire food industry. The products of these industries are included in the daily diet of almost every person in our country. Today's trends towards healthy eating as part of a healthy lifesty...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Science and Innovation Center Publishing House
2025-02-01
|
| Series: | Siberian Journal of Life Sciences and Agriculture |
| Subjects: | |
| Online Access: | https://discover-journal.ru/jour/index.php/sjlsa/article/view/1084 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | Background. In the Russian Federation, the baking and flour-grinding industries are the backbone of the entire food industry. The products of these industries are included in the daily diet of almost every person in our country. Today's trends towards healthy eating as part of a healthy lifestyle force manufacturers to experiment with various additives or replace standard raw materials for baking baked goods with non-traditional ones with similar baking advantages, but at the same time more balanced and enriched, for example, with a protein or vitamin component.
The purpose of the work is to develop technological solutions for the use of whole-ground wheat-triticale flour of various ratios in the production of bakery products.
Methods. Using generally accepted physicochemical and organoleptic methods, we analyzed the objects of study - samples of whole-ground wheat-triticale flour of various ratios and bakery products made from them.
Results. A technology has been developed for producing whole-milled wheat-triticale flour and a recipe for molded wheat-triticale bread from it. It has been established that with an increase in the amount of triticale grain in the milling wheat-triticale grain mixture, the yield of wheat-triticale flour decreases. The highest yield of whole-ground wheat-triticale flour is obtained by adding 20% triticale grain and is 97.0 %.
Conclusion. It was found that the addition of triticale grain to the grinding mixture had the greatest impact on the volumetric yield of bread and its dimensional stability. At the same time, the volumetric yield of bread decreased by 28.1 %, and dimensional stability by 35 % compared to bread made from control 1st grade wheat flour. It was revealed that the addition of triticale grain to wheat did not have a significant effect on the weight, porosity, moisture and acidity of bread made from whole-milled wheat-triticale flour. The best performance was found for a sample made from whole-ground wheat-triticale flour in a ratio of 60/40 %, while maintaining the typical taste of rye bread and adding a pleasant triticale flavor, which can be described as bran with a slight bitterness.
EDN: ZPRLTT |
|---|---|
| ISSN: | 2658-6649 2658-6657 |