Comparative analysis of the quality and assessment of the suitability of organic grain raw materials in the technology of functional bakery products

Introduction: Current trends in the bakery market necessitate the expansion of the product range, including organic products. Research on the quality of organically grown grain crops in Russia is limited due to the low prevalence of organic farming and lack of data, but it is becoming relevant in the context of the Russian Federation's state policy on the production of organic products aimed at expanding this market segment.

Purpose: To analyze organically grown crops, as well as their processed products, followed by a comparative analysis of the data obtained with the regulatory documentation in force in Russia to assess their suitability in the production of functional bakery products and expand the range of organic products on the Russian market.

Materials and methods: The objects of the study were organic spring wheat of the Tulaykovskaya-10 variety, organic rye of the Saratovskaya-7 variety and products of their processing: flour with a grinding diameter of 1.0 and 0.5 mm. The quality assessment was carried out in accordance with generally accepted methods for determining the organoleptic and physico-chemical parameters of grain crops. A comparative analysis of the data obtained was carried out with regulatory documentation for these types of products. 

Results: The analysis revealed an excess of the proportion of spoiled grains in the sample of organic wheat (3.8 % at a rate of < 3.0 %) and fusarium grains in the sample of organic rye (1.2 % at a rate of < 1.0 %), the remaining indicators are within acceptable values. The relationship between the degree of grinding and flour parameters has been established: when the particle diameter decreases from 1.0 to 0.5 mm, humidity decreases by 0.5 % (11.2 → 10.7), the number of drops by 15 seconds (215.0 → 200.0), an increase in the acid number of fat by 1.13 mg KOH/1 g (16.83 → 17.96) for organic wheat flour; a decrease in the number of drops by 18 c (226.0 → 208.0), an increase in the acid number of fat by 10 mg KOH/ 1 g (57.33 → 67.33) for organic rye flour.

Conclusion: The scientific novelty of the work lies in a comprehensive assessment of the quality of Russian organic grain crops and their processed products. The practical significance of the study is to substantiate the possibility of using organic grain crops in baking. The results obtained create a scientific basis for expanding the production and processing of organic grain crops in Russia and contribute to the development of the domestic market of organic bakery products. 

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