Investigation of the use of coconut flour in the technology of wheat bread

Abstract

In the classical technologies of bakery products, the traditional raw material is wheat flour, which is characterized by a high content of carbohydrates with a simultaneous low content of dietary fibers useful for the human body. Today, it is relevant to combine wheat with non-traditional types of flour to improve the quality and increase the nutritional value of the finished product. The technology of wheat bread "Palyanytsia Ternopilska" was chosen for the study. After fermentation, the dough was divided into 4 parts. One of the 4 parts served as a control, in which wheat flour was used. In three other parts, coconut flour was added in the amount of 5% (sample № 1), 10% (sample № 2), and 15% (sample № 3). Organoleptic quality indicators were investigated by the expert commission of the Department of Food Biotechnology and Chemistry of Ternopil Ivan Puluj National Technical University. The moisture content of crumb of bread was determined by the drying method. The acidity of crumb of bread was determined by the titration method. Porosity of bread was determined by Zhuravlev's method. Determination of brittleness was investigated by friction, followed by weighing and calculation. The mass fraction of protein was determined by the Kjeldahl method. The mass fraction of dietary fibers was determined by the enzymatic-gravimetric method. According to the research results, sample № 2 is characterized by high organoleptic quality indicators in comparison with the control and samples № 1 and № 3. It was established that the mass fraction of dietary fibers in samples № 1, № 2 and № 3 compared to the control is higher by 0.6 , 1.0 and 2.3%, respectively. The test samples were characterized by a slightly increased mass fraction of proteins compared to the control. Sample № 3 is characterized by the lowest value of the porosity indicator (61%) in comparison with the value of this indicator for sample № 2 (68%). The moisture content of crumb of bread of sample № 3 is 43%, which is the highest value compared to this indicator for sample № 2 (41%), № 1 (39%) and the control (38%). The acidity of sample № 3 is 3.0 ºT, sample № 2 – 2.8 ºT, sample № 1 – 2.7 ºT, control – 2.7 ºT. The brittleness index of test sample № 2 at 72 hours of storage (5.38%) is the lowest compared to the control (5.43%). As results of the research, the use of coconut flour in the technology of wheat bread in the amount of 10% allows to obtain a finished product with high organoleptic quality indicators, an increased content of dietary fibers and normalized physico-chemical quality indicators as compared to classic wheat bread.