USE OF BUCKWHEAT IN BREAD RECIPE

Abstract

The purpose of research is to study the chemical composition of buckwheat varieties bred in the Republic of Bashkortostan and the influence of buckwheat flour on bread quality indicators. Objectives: to study the chemical composition of buckwheat varieties in the Republic of Bashkortostan, to identify varieties that have the highest nutritional value; to set parameters for soaking and germination of buckwheat grains; to carry out the selection of technological parameters for baking bread from composite flour (first grade wheat flour and buckwheat flour); to explore the quality indicators of bread. The study was carried out at the Department of Technology of Public Nutrition and Processing of Plant Raw Materials of the Fe¬deral State Budgetary Educational Institution of Higher Education "Bashkir State Agrarian University" and in the analytical laboratory of the Bashkir Research Institute of Agriculture UFITs RAS. The results of the chemical composition of buckwheat varieties Agidel, Zemlyachka, Ilishevskaya, Inzerskaya selection of the Republic of Bashkortostan for the 2019–2021 harvest, as well as the use of flour from sprouted buckwheat grains on the quality indicators of wheat bread are presented. Based on nutritional value, the buckwheat variety Inzerskaya was selected for the production of buckwheat flour for inclusion in the bread recipe. The physicochemical parameters of flour from sprouted buckwheat grain, as well as the content of flavonoids in buckwheat flour, were determined. Optimal parameters for germination of buckwheat grain have been identified, which prove an improvement in the physico-chemical parameters and antioxidant activity of the resulting flour, which confirms the need to use this flour in the bread recipe. The optimal content of flour from sprouted buckwheat grain as part of a composite mixture with first-grade wheat flour was identified, which was 10%, which improves the organoleptic and physicochemical properties of bread.