Effect of the flour made of cedar nut near-kernel glum on consumer characteristics of the bakery products
2009
Egorova, E.Yu. | Bakhtin, G.Yu., The I.I. Polzunov Altai State Technical Univ. Bijsk Campus (Russian Federation)
Cedar nut is studied as a resource of food fiber in dough. Optimal doses of the pericarp skin (PS) are determined and effect of PS on consumm properties of bread. In a formulation of 1-graded wheat bread wheat flour has been partly replaced by PS flour of 0.01-03 milli m dispersity; the last has allowed to distribute the additive uniformly both through the flour and the dough. The dough has been made by the 2-staged method. The dosage of PS is worked as 2.5, 5, 10 and 15% of flour weight according the formulation. The data of organoleptic and chemicophysical properties of the stoved bread are presented, the data of toxicological safety according PS dosage are also done. PS using in bread making is concluded to expand food fiber assortment; the bread stoved with PS addition (2.5-10% of flour weight) has good organoleptic characteristics and a raised nutritive value due to cellulose and ashy element increase. The value is high also because extractive substances input together with PS; particularly phenol compounds which influence physiological value, taste and flavor of finished products. It is supposed to expand assortment of bakery products enriched by PS
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