Influence of non-traditional raw materials on rheological parameters of dough and quality of bakery products

Relevance. At the same time, a prerequisite for a successful product on the market is its high organoleptic properties at a fairly low-price policy. As one of such approaches can be proposed the use of non-traditional plant raw ingredients (whole-milled flour from sprouted grain, β-glucan, pectin, etc.), which will allow to form high-quality food products of functional orientation.

Methods. The objects of the study were defined as model mixtures of wheat flour baking flour of the highest grade and non-traditional raw materials, as well as samples of bakery products (sliced loaf) obtained according to the traditional (control) and experimental formulation. The rheological characteristics of the dough were determined by alveograph and farinograph. The quality of the finished bakery products was assessed on a 40-point scale, as well as the control of the specific volume and humidity of the products.

Results. The studies showed that the introduction of β-glucan has a minimal effect on the elasticity of the dough, there is a decrease in the values of the quality index of farinograph on average by 17 - 22%. The dough elasticity decreases with the introduction of pectin more than 2 times, the values of quality indicator of farinograph increase, and the best result is characterized by the introduction of pectin in the amount of 2%, the maximum dough stability to kneading and minimum values of dough liquefaction degree are observed. Control and experimental samples of bakery products had high enough total values of organoleptic evaluation. The specific volume of experimental products increased by an average of 12% when beta-glucan was added in an amount of 0.1%, and by 8% when pectin was added in an amount of 4% relative to control samples. The obtained results confirmed the possibility and expediency of using non-traditional raw materials in the formulation of bakery products. 

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