Ржано-пшеничный хлеб со смесью круп
2009
Zakharova, A. | Kozubaeva, L., The I.I. Polzunov Altai State Technical Univ., Barnaul (Russian Federation)
To expand the assortment and making functional purpose-products, a possibility of studying a groats mixture in the production of rye-wheat bread was investigated. There was developed a mixture of polished millet, buckwheat groats and rice groats in a ratio of 48:36:16. Experimental baking of breads of medium rye flour and grade I wheat flour in a ratio of 60:40 were carried out on a liquid starter added by 2, 5, 7, 10 and 12% of a groats mixture instead of wheat flour. The highest specific volume was obtained when added by 5 and 7% of a groats mixture. The addition of the groats mixture promoted increasing the moisture content of the bread that remained within the standard allowable limits. The maximum porosity was shown by the samples with 2, 5 and 7% of a groats mixture. All the baked bread samples has sufficiently high organoleptic characteristics: with 2-12% groats mixture the samples gad a regular symmetrical shape, the crust color was getting darker as the amount of the mixture in the formula increased to 10%. When added by 5% and more of the mixture, on the surface of the products particles of groats were present imparting thereby an attractive appearance to the products. All bread samples had developed porosity, elastic crumb. As the amount of the mixtures increased to 10-12% specific flavor and aroma appeared in the products. As the investigation showed for the production of rye-wheat bread in a ratio of 60:40 of rye and wheat flout, it is advisable to use a mixture of the above said groats previously specially treated in an amount of 2-7% instead of what flour.
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