Improving The Quality Of Rye-Wheat Bread Varieties With The Use Of Non-Traditional Plant Raw Materials

Abstract

The article considers the possibility of solving the problem of increasing the nutritional and biological value of rye-wheat bread by enriching them with products of processing of local non-traditional plant raw materials - flaxseed flour and dietary fiber from rice husks. The research was carried out in two stages: firstly, flax flour was added to the recipe of rye-wheat bread in the amount of 5;10;15;20% to the mass of wheat flour. Secondly, to these experimental samples were added dietary fibers (hereinafter referred to as DF), which are prepared from rice husk without removal of amorphous silicon dioxide in the amount of 0,3;0,5;0,7% to the total mass of rye-wheat flour. The regularities of the influence of linseed flour and DF on the rheological properties of dough are given. The obtained results allow characterizing flour mixtures from rye-wheat and flax flour with the addition of DF as "average in strength", giving bread with sudficient volume. According to the results of the research the authors proposed the optimal dosage of flax flour (15%), DF (0.5%) and modes of technological process, allowing to obtain bread with good consumer properties. Addition of DF up to 0.5% and linseed flour in the amount of up to 15% allows to increase the nutritional and biological value of finished products, improves the gas-holding capacity and crumb structure, increases the moisture-holding capacity of bread, which in turn prevents the process of staling and thus increases the shelf life of finished products.