Uman NUH | today: 10/19/2024
| Author(s) |
Hospodarenko G.M., Doctor of Agricultural Sciences, Professor, Uman National University of Horticulture, Ukraine Карпенко В.П., , , Lubych V.V., Candidate of Agricultural Science, Lecturer of Department of Technology of Storage and Processing of Grain, Uman National University of Horticulture, Ukraine Novikov V.V., Candidate of Technical Sciences, , Zheliezna V. V., Candidate of Agricultural Sciences, , |
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| Category | The Agronomy | ||
| year | 2022 | issue | Issue number 101. Part 1 |
| pages | 6-16 | index UDK | 664.65:664.661-047.44:664.641.2:635.621 | DOI | 10.32782/2415-8240-2022-101-1-6-16 (Link) |
| Abstract | Introduction. A reasonable way to increase the nutritional value of bakery products is the use of natural products of plant origin, which contain minerals, vitamins and dietary fibers. Pumpkin flour (Cucurbita moschata) is known to be rich in carotene, pectin, minerals, vitamins, and other health-promoting substances such as phenolic phytochemicals. In addition, pumpkin can improve the flavour of bread due to its extremely pleasant and sweet taste. Methods. Laboratory, mathematical and statistical. Results. Dough enrichment with pumpkin powder affected its properties, in particular, the change in the dough colour from cream to dark yellow was noticeable depending on the amount of added pumpkin powder. Moreover, dough consistency remained unchanged regardless of the amount of added pumpkin powder. Noticeable changes also occurred in bread appearance depending on the amount of added pumpkin powder. Thus, the culinary quality of bread enriched with pumpkin powder was quite high. Indicators of smell, flavour, condition of the crust surface were identical in all studied bread samples. The elasticity varied significantly depending on the amount of added pumpkin powder. An increase in the amount of added pumpkin powder led to a significant decrease in the size of crumb pores. Changing the amount of added pumpkin powder significantly affected the uniformity of the crumb pore distribution. Identical uniformity parameters of pore distribution were recorded in the control sample and the sample enriched with pumpkin powder in the amount of 5%. Crumb consistency also worsened as a result of the addition of a significant amount of pumpkin powder. Noticeable changes in consistency were recorded with the addition of 10 % of pumpkin powder. The worst parameters of the crumb consistency were recorded with the addition of 15 % to 20 % of pumpkin powder. Conclusions. According to the results of a comprehensive study of the culinary quality indicators of bread enriched with pumpkin powder, it is possible to assert the feasibility of adding 5 % of the powder, which does not lead to significant changes in the culinary quality of the finished product. | ||
| Key words | dough, rheological properties, bread, flour, soft wheat | ||