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^: . " " 2018'1 .56

aref2 Studied was a possibility of using an apple pomace powder (APP) in the wheat and rye-and-wheat bread technology (RWB). The APP was obtained from apple pomace by drying them at a temperature of above 100 deg. C followed by grinding and bolting though a sieve having a diameter of 0.4 mm. The APP was added to wheat flour in an amount of 5, 10 and 15% of its weight. No APP sample was control. The flour whiteness in the control and variants with 5, 10 and 15% of APP has been found to be 57.3, 31.4, 19.2 and 9.4 U of the RZ-BPL apparatus, the weight fraction of crude gluten - 28.5, 27.7, 25.8 and 21.4%, the quality of crude gluten 69, 56, 39 and 36 U of IDK apparatus, flour acidity - 4.1, 5.7, 6.0 and 7.8 deg. T and the falling number - 185, 239, 298 and 308 s, wherein the specific volume of bread was 3.15, 2.66, 2.35 and 2.25 cm3/g, crumb porosity - 78, 73, 63 and 62% and the acidity - 1.8, 2.0, 2.8, and 3.0 deg. C, respectively. The addition of APP resulted in the emergence of apple flavor, and its crumb acquired a grayish brown color. The ratio of rye and wheat flours in the recipe of RWB was 50:50. The control RWB sample was added with 2.5 kg of liquid concentrated ferment "BAZ tyomny", 1.7 kg of salt and 0.6 kg of instant dry yeast "Nevada" per 100 kg of flour. The recipe of APP RWB was optimized by the central composition planning method. The results of the experiment were planned and analyzed by using a statistic program Statistica 10.0. The optimal dose of APP has been found to be 10%, wherein the ferment dose can be reduced to 2 kg/100 kg. The specific volume of RWB and APP RWB was 2.4 and 2.2 cm3/g, the porosity was 60 and 55%, and the acidity 5.4 and 6.0 deg. T, the crumb wet content was 47.8 and 48.3, respectively. The addition of APP to the RWB increased the nutritional value and yield of goods, improved their organoleptic properties. A conclusion has been made about undesired using of APP for producing wheat bread and advisability of its use in the RWB technology

^TRN: 1604578
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