Деталі
Опубліковано: Середа, 17 червня 2020, 15:14
Перегляди: 1511
14. INFLUENCE OF TECHNOLOGICAL FACTORS ON THE PROCESS OF PRODUCTION AND QUALITY OF BREAD FROM SPELT FLOUR
https://doi.org/10.31073/foodresources2020-14-14
Naumenko Oksana, Polonska Tetiana, Hetman Inna, Bela Nataliia, Kostiantyn Korolyuk, Bohdan Halyna
Pages: 137-144
 
Abstract
The article is devoted to the research of the parameters and modes of technological process of high quality bread production using spelt flour. The quality indicators of spelt flour of the main producers’ of Ukraine of different grades are investigated. The results of research of structural and mechanical properties of spelt flour of different grade in comparison with wheat on the Mixolab device are covered. According to the kneading index, wholemeal spelt flour took longer to dough formation of the required consistency and, accordingly, the dough system was stronger and more resistant to mechanical influences (5,54 min vs. 4.20 min for wheat flour) due to the chemical composition of the flour. Due to the increased amount of dietary fiber, whole grain spelt flour had a water absorption capacity greater by 2,3% compared to high-grade wheat flour. During the heating, higher grade spelt flour and whole grain flour were less diluted than wheat flour, which is associated with lower amylolytic activity. The influence of spelt flour in mixtures with wheat flour on the parameters of the technological process and the quality of finished bread has been studied. Whole-grain spelt flour had a 33,2% lower specific volume of bread made from a mixture of first-grade wheat flour and whole-grain spelt flour (70:30). Bread made of a mixture of spelt and wheat flour had a higher porosity by 14,5% compared to bread made only of spelt flour, it was more developed, uniform, thin-walled. A comparative evaluation of different methods of dough preparation was carried out and technological regulations for bread production using spelt flour were developed. The efficiency of using spelt flour in the technology of wheat bread varieties is established.
Key words: spelt flour, technological factors, quality indicators, bakery products, quality indicators
 
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