Uman NUH | today: 10/15/2024
| Author(s) |
Кононенко Л. М., , , Yevchuk Y.V., , , Uman National University of Horticulture Войтовська В.І., , , Tretiakova S., Candidate of Agricultural Sciences, , Uman National University of Horticulture |
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| Category | The Agronomy | ||
| year | 2021 | issue | Issue number 98. Part 1 |
| pages | 299-306 | index UDK | 664.7:[663.853.74:664.68] | DOI | 10.31395/2415-8240-2021-98-1-299-306 (Link) |
| Abstract | Currently, sesame seeds are actively included in the composition, balanced in terms of the content of the main components, used for multi-grain. Aim. Study of the issue of forming the quality of bread with the addition of sesame flour. Methods. Laboratory, mathematical and statistical, physico-chemical. Results. According to the results of trial laboratory baking, it was founding that in the case of adding sesame flour, the initial acidity of the dough compared to the control increases by 0.2–0.7 degrees, which is due to the presence of fatty acids in sesame. However, the intensification of acid accumulation during the maturation of the dough was not observed. In the dough samples with the addition of sesame flour, a lower fermentation intensity was observed compared to the control, which is confirmed by a lower release of CO2 during the fermentation of the dough and the aging of the dough pieces. Thus, the total gas formation in the samples from 5 % sesame flour decreased by 6.5%, from 10.0 % – by 12.0 %, from 15 % – by 16.5 %. The duration of aging of dough pieces with sesame flour is reduced, compared to the control by 5–12 minutes. Finished products with the introduction of sesame flour are obtained with a more intensely colored crust than in the control. When 5 and 10% of the crushed sesame seeds were added to the weight of the flour, the products had uniform, thin-walled porosity and elastic crumb. The taste and aroma of these products was characteristic of wheat bread with a pleasant delicate taste of sesame. In the case of dosing of crushed sesame seeds for 15 % by weight of flour, products with less elastic pulp and too pronounced taste and smell of sesame seeds were obtained. It was found that the proportion of finished products with the introduction of sesame flour is reduced by 2.0, 4.5 and 7.5 %, respectively, increasing the dosage. The shape stability and porosity of the products decreases with increasing dosage of sesame flour. Conclusions. The addition of sesame flour changes the quality of wheat bread. Thus, the acidity of the crumb increases from 1.9 to 2.9 deg. Nevertheless, the stability decreases from 0.45 to 0.35, the porosity – from 75 to 57 %, the specific volume – from 2.84 to 2, 50 cm3/100 g. It is established that it is optimal to add 10 % of sesame flour, which promotes the production of bread with good quality indicators. | ||
| Key words | bread, sesame flour, wheat flour, flour mixture, bread quality, dough, fermentation. | ||