Justification for use of two-component mixtures for cooking wheat bread

Authors

DOI:

https://doi.org/10.15587/2312-8372.2018.141385

Keywords:

nutritional value of bread, safety indicators, organoleptic indices, two-component flour mixture

Abstract

The object of research is wheat bread. One of the most problematic places is the need to correct the food ration of the population in order to enrich traditional food with vital nutrients. Taking into account that bread refers to the products that are in the daily diet of the majority of the population, improving its nutritional value helps to improve the diet as a whole. Improving the nutritional value of bread can be achieved by adding alternative types of flour – corn, oatmeal, spring wheat flour.

In the course of research, the modeling of formulations was used by the method of tasting evaluation. 9 formulations of bread based on two-component flour mixtures with the addition of corn, oats, buckwheat and spring wheat flour were developed (7.5 % and 15 %).

The obtained samples were examined for compliance with organoleptic and physicochemical parameters, as well as safety indices. According to the physicochemical indicators of quality (humidity and acidity), all the samples corresponded to the Ukrainian normative documentation, the safety indicators also did not exceed the permissible limits. The best organoleptic properties were bread, in the composition of the recipe which was added wheat flour in the amount of 7.5 % and 15 %. A high number of points received bread from a mixture of wheat and oat flour (7.5 %). Samples with the addition of corn and buckwheat flour differed in organoleptic properties. This is due to the fact that different types of flour in different ways affect the taste characteristics of the finished product.

The received results of researches testify to expediency of application of two-component mixtures of flour. It is expected to improve the amino acid composition of the product, reduce energy value due to the chemical composition of flour used in new formulations.

Thanks to this, it is possible to obtain bread for functional and dietary purposes. In comparison with similar known formulations, the developed samples provide the following advantages: improvement of nutritional value, improvement of organoleptic properties of the product.

Author Biographies

Olena Kalashnyk, Poltava State Agrarian Academy, 1/3, Skovorody str., Poltava, Ukraine, 36003

PhD, Associate Professor

Department of Entrepreneurship and Law

Olha Barabolia, Poltava State Agrarian Academy, 1/3, Skovorody str., Poltava, Ukraine, 36003

PhD, Associate Professor

Department of Plant Growing

Olena Mykhailova, Poltava State Agrarian Academy, 1/3, Skovorody str., Poltava, Ukraine, 36003

PhD, Associate Professor

Department of Entrepreneurship and Law

Svitlana Pisarenko, Poltava State Agrarian Academy, 1/3, Skovorody str., Poltava, Ukraine, 36003

PhD, Associate Professor

Department of Entrepreneurship and Law

Olha Yudicheva, Kyiv National University of Construction and Architecture, 31, Povitroflotsky аve., Kyiv, Ukraine, 03037

PhD, Associate Professor

Department of Commodity and Commercial Activities in the Construction

Svetlana Moroz, Poltava Cooperative College, 9/17, Nebesnoyi Sotni str., Poltava, Ukraine, 36000

PhD

Gabriella Birta, Poltava University of Economics and Trade, 3, Kovalia str., Poltava, Ukraine, 36014

Doctor of Agricultural Sciences, Professor, Head of Department

Department of Commodity Research of Foodstuffs

Alina Tkachenko, Poltava University of Economics and Trade, 3, Kovalia str., Poltava, Ukraine, 36014

PhD, Associated Professor

Department of Commodity Research of Foodstuffs

Olena Kyrychenko, Poltava University of Economics and Trade, 3, Kovalia str., Poltava, Ukraine, 36014

Assistant

Department of Examination and Customs

Nadiya Gnitiy, Poltava University of Economics and Trade, 3, Kovalia str., Poltava, Ukraine, 36014

Senior Lecturer

Department of Chemistry

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Published

2018-04-24

How to Cite

Kalashnyk, O., Barabolia, O., Mykhailova, O., Pisarenko, S., Yudicheva, O., Moroz, S., Birta, G., Tkachenko, A., Kyrychenko, O., & Gnitiy, N. (2018). Justification for use of two-component mixtures for cooking wheat bread. Technology Audit and Production Reserves, 4(3(42), 41–49. https://doi.org/10.15587/2312-8372.2018.141385

Issue

Vol. 4 No. 3(42) (2018): Chemical Engineering

Section

Food Production Technology: Original Research

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Copyright (c) 2018 Olena Kalashnyk, Olha Barabolia, Olena Mykhailova, Svitlana Pisarenko, Olha Yudicheva, Svetlana Moroz, Gabriella Birta, Alina Tkachenko, Olena Kyrychenko, Nadiya Gnitiy

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