Development of the Component Composition of Dry Composite Mixtures for National Types of Bread of Improved Nutritional Value
Abstract
Для повышения пищевой ценности заварных сортов хлеба из ржаной муки предлагается использовать в составе сухих композитных смесей нетрадиционные сырьевые компоненты растительного происхождения, что является актуальным направлением для производства хлеба функциональной направленности и имеет научно-практическое значение в существующих условиях импортозамещения в Республике Беларусь и Российской Федерации. Цель исследования заключается в обоснованном выборе сырьевых компонентов для сухих композитных смесей, используемых в качестве единственной основы для производства заварных сортов хлеба ускоренным одностадийным способом и последующая разработка рецептур с оптимальным соотношением ингредиентов по показателям качества готового хлеба – пористость, формоустойчивость и бальная оценка. На основании проведенных исследований установлено, что в составе сухих композитных смесей для производства персонализированных заварных сортов хлеба целесообразно использовать следующие сырьевые компоненты: муку ржаную сеяную и обдирную; муку пшеничную первого сорта марок М36–30, М36–27, М36–23; дрожжи хлебопекарные сушеные инстантные; соль пищевую йодированную высшего и первого сорта помола № 0; муку ржаную экструдированную; солод ржаной ферментированный сухой после 2-3суток проращивания; сыворотку молочную сухую кислую; плодоовощные порошки, приготовленные из местного нетрадиционного растительного сырья: свеклы, моркови, топинамбура и яблок. Разработаны оптимальные рецептуры сухой композитной смеси без добавления и с добавлением сухих плодовоовощных порошков на основе представленной методики симплексного решетчатого планирования, с наилучшими критериями оценки качества готовых хлебобулочных изделий: формоустойчивость, пористость и бальная оценка.
About the Authors
Alexander V. Akulich
Belarusian State University of Food and Chemical Technologies
Belarus
Belarus
Tatyana D. Samuylenko
Belarusian State University of Food and Chemical Technologies
Belarus
Belarus
Roza T. Timakova
Ural State University of Economics
Russian Federation
Russian Federation
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Review
For citations:
Akulich A.V., Samuylenko T.D., Timakova R.T. Development of the Component Composition of Dry Composite Mixtures for National Types of Bread of Improved Nutritional Value. Storage and Processing of Farm Products. 2021;(4):158-171. (In Russ.)
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