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The results of studies of the influence of wheat germ meal (WGM) and oats (OM) in the amount of 10 ... 20% and meal of rosehips (RHM) in the amount of 2 ... 6% by weight of flour on the ripening of rye-wheat dough and on the quality of bread are presented. It is proved that the high content of nutrients for lactic acid bacteria in WGM, OM and RHM contributes to an increase in titratable acidity of dough samples studied by 12.1 ... 25.8%, 6.1 ... 21.2% and 9.1 ... 22.9% respectively. Due to the activation of yeast, alcohol fermentation is also accelerated. In the dough with the addition of WGM, OM and RHM, the amount of carbon dioxide released is greater than that of the control sample by 23.7 ... 49.2, 16.9 ... 33.9 and 20.0 ... 40.0%, respectively. However, the studied additives differently affect the change in the volume of the dough. With the addition of meal of oat embryos and rosehips, the dough volume after ripening increases by 7.3 ... 21.9% and 7.8 ... 22.3% in comparison with the control sample, which is associated with an increase in its gas-retaining ability. At the same time, when introducing wheat germ meal, the dough volume, on the contrary, decreases by 9.8 ... 31.7% due to its high enzymatic activity. It is noted that the influence of the studied meal on the ripening of rye-wheat dough plays an important role in shaping the quality of finished products. Based on the results of studies of physical and chemical indicators of the quality of rye-wheat bread with the addition of WGM and RHM, it is found that their porosity, specific volume and shape stability increase in comparison with the control sample by 5.0 ... 11.7, 10.0 ... 25, 0, 6.7 ... 15.6% with the introduction of WGM, and by 10.0 ... 13.0%, 10.0 ... 30.0%, 9.0 ... 33.0% – with the introduction of RHM. Whereas the OM introduction leads to a decrease in these indicators relative to the control sample. The negative effect increases as the amount of additive in the system increases. It has been established that when introducing the maximum amount of meal of oat embryos (20%) and rosehips (6%), an overly pronounced flavor of additives appears in the bread. Therefore, to ensure high organoleptic quality indicators of rye-wheat bread, it is advisable to use meal of wheat or oat germ in an amount of not more than 15%, and meal of rosehips – not more than 4% of the total weight of flour

Studying the influence of meats from wheat and oat germs, and rose hips, on the formation of quality of rye­w heat dough and bread

Studying the influence of meats from wheat and oat germs, and rose hips, on the formation of quality of ryew heat dough and bread