Open AccessUse of powder Helianthus tuberosus L. in the production of frozen bread
Author(s) -
Л. Г. Ермош,
Н В Присухина,
E. N. Nepomnyashchikh
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/548/8/082020
Subject(s) - jerusalem artichoke , helianthus , inulin , food science , yeast , chemistry , stabilizer (aeronautics) , dietary fiber , biology , horticulture , biochemistry , engineering , sunflower , mechanical engineering
This paper presents the results of studies on the use of powder from Jerusalem artichoke tubers ( Helianthus tuberosus L. ) as a baking additive in the production of frozen bread. Powder from Jerusalem artichoke tubers has a high nutritional value, primarily in terms of inulin content. In addition, a complex of proteins, vitamins, inulin and dietary fiber powder acts as a stabilizer of frozen yeast dough. The paper presents experimental data on the quality of wheat-rye bread baked from frozen dough pieces of long-time, low-temperature storage.