TECHNOLOGY OF BAKERY PRODUCTS BY FUNCTIONAL DIRECTION

Abstract

Whole grain breads and gluten-free bread products are commonly associated with crumbly texture, poor color, low volume, poor flavor, and short shelf life, possibly due to a weak or absent cohesive network that forms gluten. Thus, some defects in dietary bread in the functional direction are associated with ineffective gas retention and expansion during kneading, which leads to a decrease in the volume and softness of the crumb. The current challenge of the work is to overcome these limitations.The recipe for a new range of whole grain bread and gluten-free bakery products has been created. The technology for whole grain bread and gluten-free bakery products based on mixed flour has been improved. A scientific assessment of the percentage of necessary substances in the physical and chemical composition of the flour taken for research was carried out. Experimental baking of bread was carried out in laboratory conditions, as a result of which, through mathematical modeling, three types of samples of bread products were selected, the most optimal in terms of recipe. In this work, the recipes of selected samples of bakery products, technological regimes taken into account when developing a new product, organoleptic and physicochemical properties of the finished product are determined and discussed. The color of the samples is uniform, the surface color of the product is brown, the bread is soft, medium-porous, the bread is soft and elastic, without foreign odors, the taste harmoniously matches the bread product. The bread meets the requirements of current regulatory documents.