ENZYME PREPARATIONS INFLUENCE ON THE QUALITY OF BAKERY PRODUCTS FROM TRITICALE-HEMP FLOUR

Abstract

The purpose of the study is to determine the effect of enzyme preparations on the quality of bakery products made from triticale-hemp flour of high nutritional value. Laboratory baking and analysis of the main physical and chemical indicators of tin bread made from triticale-hemp flour show that the addition of hemp seeds to the grinding mixture has a positive effect on the quality of the finished product, with the specific volume of bread increasing by 11–24 %, and porosity by 1–8 % compared to the control sample of bread made from triticale flour. It was established that the use of triticale-hemp flour in a ratio of 92 : 8 gives the best result in terms of organoleptic and physicochemical indicators: specific volume increases by 24 %, porosity by 8 %. The influence of enzyme preparations of different principles of action on the quality of bread prepared from a mixture of triticale-hemp flour in a ratio of 92 : 8 was studied. It was established that the addition of enzyme preparations of different principles of action during dough making improves the organoleptic and physicochemical characteristics of bread, while the specific volume of tin bread increases by 6–40 %, and porosity by 6–18 %. It was revealed that samples of tin bread prepared with the addition of the enzyme preparation “Pentopan 500 BG” in an amount of 0.001–0.002 % by weight of flour had the best baking properties. At the same time, the specific volume of bread increases by 25–40 %, and porosity by 12–18 %. The optimal dosage of the enzyme preparation ”Pentopan 500 BG” was determined in the amount of 0.002 % by weight of triticale-hemp flour, while the specific volume of bread increases by 40 %, porosity by 18 %.