Open AccessThe results of evaluating the use of vegetable additives in bread production
Author(s) -
O M Zavalishina,
Т. А. Кузнецова,
Alyona Korneeva
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/640/6/062009
Subject(s) - organoleptic , food science , raw material , quality (philosophy) , production (economics) , gluten , mathematics , chemistry , organic chemistry , philosophy , epistemology , economics , macroeconomics
The results of research on the influence of potato, carrot, and pumpkin additives in the dough in the production of bakery products are presented. It has been found out that the vegetable components introduced into bread making have a positive effect on the quality of finished products, improving their organoleptic and nutritional properties. It has been discovered that the addition of vegetable purees in an amount of 5 to 25 % significantly improves the quality of raw gluten flour with reduced baking properties. The introduction of natural additives in products not only improves the quality characteristics of products, but also allows expanding the range of products for healthy eating.