Author:
Pyanikova Elvira,Kovaleva Anna,Evdokimova Oxana,Evdokimov Nikita,Bykovskaya Ekaterina
Abstract
The innovative development of sustainable food systems is primarily aimed at preserving the health of the population, providing it with safe and nutritious products. The current trend in the consumer market is the growing demand for bakery products with the addition of cereals. The approach to solving the problem is provided through the development of prescription formulations and technologies of new types of bakery. In the course of the conducted research, recipes for whole-grain wheat-rye bread based on hop ferments were developed. The use of rye bran in bread recipes and the use of starter cultures with the addition of hops, unfermented malt and licorice root allows you to get a product with high organoleptic characteristics. The products acquire a golden color, have the right shape, a pleasant bread taste and smell. The use of the developed recipes of sourdough for bread has an effect on porosity, reduces the acidity and moisture content of the crumb, allows you to slow down the process of moisture loss during storage. Thanks to the components used in bread recipes, the content of dietary fiber, vitamins B1, B2, B9, E, PP, A and β- Carotene increases, bread is enriched with a number of macronutrients.
Reference17 articles.
1. Motrena S. G., Carvalho M. J., Canada J. et.al., Recent Res. Sci. Technol. 3 (2011)
2. The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread
3. Carocho M., Morales P., Ciudad-Mulero M. et al., Food Chemistry 310 (2020)
4. Çelik E. E., Gökmen V., J. Cereal Science 93 (2020)