Использование нутовой муки в производстве хлебобулочных изделий
2009
Sadygova, M.K., The N.I. Vavilov Saratov State Agrarian Univ.
The work is aimed at studying the biological value and feasibility of chickpea flour (CF) as a protein-containing supplement, determining the optimum percent of CF in formulas, analyzing the baking properties of wheat flower (WF) added with CF and evaluating the quality of finished products. Experimentally found was the content of CF in the formulas 5.15 and 25%. As CF in the formulas increased, the content of crude gluten reduced by 10.4; 25.6 and 45.9%, protein increased by 3.9 and 16%, respectively, and in the physical properties gluten became more elastic influencing thereby the flour strength. In case of 5% content of CF the flour strength increased by 66% positively influencing thereby volume yield of bread and appearing the need of further studying its feasibility to improve the strength of weak WF. The experiments have shown that the best dose for CF to be added is 5%: bread has the optimum porosity structure, better rheological properties of crumb, pronounced pleasant aroma and flavor and the maximum evaluation exceeding the standard. The resultant data were used in the formula of loaf Studenchesky in order to improve the protein value of products. According to tasting results the loaf Studenchesky added with 10% of CF received the highest evaluation and was recommended to put into production
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