Использование продуктов переработки гречихи при производстве хлеба
2009
Muzalevskaya, R.S. | Vlasova, M.V. | Tsybankova, T.G., Orel State Inst. of Trade and Economics (Russian Federation)
The influence of buckwheat flour obtained from peeled (PL) and unpeeled (UP) grain of buckwheat on wheat bread quality was investigated. Laboratory baking were done to evaluate the buckwheat flour additives at doses of 5, 10 and 15% by weight of flour.The organoleptic evaluation included a determination of appearance, crust condition and color, crumb density, porosity, a taste and aroma according a 20-point scale. The bread, produced with adding of 5, 10 and 15% buckwheat UP flour had the lowest score (16.6, 18.1, 18.1 points, respectively) and the PL one with the same proportions had the highest score (19,3 , 19.7 and 19.7) and it had a correct shape with smooth, dark-golden crust. The crumb color varied from light to gray, depending on an amount of the additives. However, the all samples of bread with additives scored more points than the control ones. Addition of buckwheat flour had a positive effect on physical and chemical properties of bread: the specific volume increased (for the PL bread 347, 352, 345, for the UP one 346, 354, 350 cubic cm / 100 g, for the control one 351 cubic cm/100 g) and porosity increased (for PL 82, 83, 76% , for UP 80, 83, 77%, for control 79%). The conclusion has been done that addition of buckwheat flour, which has a balanced amino acid composition and a high content of iron, phosphorus and copper, is highly desirable, since not only improves a nutritive and biological values of wheat bread, but also improves its chemicophysical and organoleptic properties
显示更多 [+] 显示较少 [-]