The effect of gluten-free flour mixture and burdock root on organoleptic characteristics and porosity of bread

Abstract

The paper considers the possibilities of using vegetable raw materials - burdock root flour with the addition of psyllium and a gluten-free mixture in the manufacture of enriched gluten-free bread, and their influence on the quality indicators of the obtained samples. To achieve this goal the obtained samples of gluten-free enriched bread, obtained with the introduction of various concentrations of flour from burdock root and gluten-free flour mixture containing psyllium - psyllium seed husk, were studied. Flour from burdock root and psyllium was added in the amount of 5-15% by weight of the gluten-free flour mixture directly with the replacement of the mixture during flour kneading. To study the obtained samples, organoleptic studies were used. The results obtained showed that when adding the burdock root additive, the porosity decreases in comparison with the control sample. The obtained values of the decrease in porosity in the control and sample 1 correspond to the standard values. Considering that the sample with the replacement of the main raw material with 5% burdock root additive is the best in terms of organoleptic indicators, it can be concluded that this concentration is optimal for using the introduced products for enrichment when obtaining gluten-free bread.