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Опубліковано: Середа, 17 червня 2020, 15:24
Перегляди: 1638
19. TECHNOLOGICAL ASPECTS OF THE USE OF TEFF FLOUR IN COURSE OF ORGANIC BREAD PRODUCTION
https://doi.org/10.31073/foodresources2020-14-19
Falendysh Nataliia, Zinchenko Inna, Blazhenko Mariia
Pages: 189-195
 
Abstract
Nowadays production and consuming of the organic food is crucial in terms of nation’s health. Undoubtedly, there is a direct link between human’s health, products and environmental quality. Organic food is safer, has more nutrients as well as tastes better as compared to conventional one. The article outlines analysis of possible use of organic teff flour for the production of organic bread from wheat flour. The use of teff flour provides the possibility to increase the nutritional value of bread through the increase of protein, unsaturated fatty acids, minerals and vitamins level of the product. The purpose of the research is to determine the reasonable dosage of teff flour in course of production of organic bread from wheat flour as well as to determine of the teff flour effect on technological process, quality of dough and bread. For the research purposes there were used the standard methods of research of semi-finished and finished products as well as special methods of research of physical, chemical and technological processes. It is determined that the injection of 10% and 20% teff flour facilitates intensification of the fermentation of the dough and shortens the dough stand duration. The analysis revealed that the injection of teff flour in proportion of 10% allows to procure bread that only slightly inferior as compared to the control sample in terms of its organoleptic, physical and chemical parameters. The conducted analysis shows that the process of bread staling becomes less intensive where the teff flour is added to bread. It is determined that the addition of 10% (by mass) of teff flour in the dough procures the appropriate quality of the bread and facilitates its enrichment with physical functional ingredients.
Keywords: organic products, certification, teff flour, physical functional ingredients, specific volume of dough, bread porosity
 
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