Open AccessJustification of the feasibility of using wild-growing inulin-containing plants in bread technology
Author(s) -
A.V. Khmelevskaya,
I T Karaeva,
S.K. Cherchesova,
В. Н. Сорокопудов
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/1010/1/012154
Subject(s) - inulin , food science , rhizome , fermentation , chemistry , wheat flour , leavening agent , fructose , yeast , biology , botany , biochemistry
This article discusses the use of additives from the roots and rhizomes of inulin-containing plants in baking. A method has been developed for the production of bread with the addition of powders of wild-growing inulin-containing plants at a dosage of 1.5%, which makes it possible to obtain a new type of bread while reducing the consumption of baker’s yeast by 10-15%, or reducing the duration of dough fermentation by 15-20%. The content of inulin in 100 g of bread made from wheat flour with the addition of 1.5% to the mass of high elecampane powder is 0.41 g/100 g (S.V.), the fructose content is 0.35 g/100 g (S.V. ). It was found that the added additives do not reduce the microbiological safety of bread. So, QMAFAnM in the sample with high elecampane - 3.5 × 102, in the sample with dandelion officinalis - 1.0 × 102, in the sample with greater burdock 2.3 × 102, which meets the requirements of SanPiN. The quality indicators of powders from roots and rhizomes have been determined, their influence on the technological process of bread production has been studied. A rational dosage was established in the amount of 1.5% by weight of flour, which makes it possible to obtain bread with high quality indicators, increased nutritional value.