The article is devoted to the issue of the growth of bakeries, their competitiveness, the possibility of introducing new progressive equipment into production and the ability to enter new consumer markets. The study is conducted on the basis of the Volgograd State Agrarian University in the department “Processing technologies and food security”. The aim of the study is to study the use of natural raw materials used to improve the quality, nutritional value and increase the competitive raw materials. As an additive, water is replaced with carrot juice, in the proportion of 50:50 and 100 %. Then there is the definition of organoleptic and physico-chemical properties. The use of carrot juice improves the quality characteristics of bread, the physico-chemical indicators correspond to State Standard 27842-88. In addition the economic efficiency of production of wheat bread is calculated. The level of profitability of wheat bread production with the replacement of water with carrot juice in the proportion of 100 % is 15.25 %, which is 5 % higher than the control sample.
Currently, the production of special varieties of bread and bakery products using non-traditional plant raw materials is relevant. The article presents the results of studies on the introduction of chickpea flour into the recipe of wheat bread. Chickpea is a crop that is adapted to vegetation in unfavorable soil and climatic conditions of the Volgograd region. Chickpeas are high in protein (up to 32%) and fat (8%), while the amount of carbohydrates is insignificant (up to 5%). In the laboratory, test baking of bread was carried out using the following options: wheat bread (control) and wheat-chickpea bread. Chickpea flour was added to wheat flour in the amount of 5, 10, 15 and 20%. Before baking, a study of wheat flour and mixtures of wheat flour with chickpea was carried out for the content and quality of crude gluten. The addition of chickpea flour has been found to reduce the amount of wet gluten, but not to decrease its quality group. After test baking, the volume of the bread was measured and the organoleptic characteristics were determined. It was found that the addition of chickpea flour leads to a decrease in the volume of the finished product. The bread with the addition of chickpea flour differed from the control variant in the color of the crust and crumb. The pulp was denser and finer. The taste and smell of chickpea were felt only in the variants with the addition of 15 and 20% chickpea flour. The addition of chickpea flour contributed to the enrichment of wheat bread with essential amino acids. With the consumption of 300 g of bread containing 80% wheat and 20% chickpea flour, the daily requirement of the human body for essential amino acids would be satisfied by 48.8%.
To maximize profits, entrepreneurs need to continually expand their product mix. Bakery products require constant updating. In our study, in the production of wheat bread, we used cedar flour as a food additive. The purpose of the study is to improve the production of bakery products, which consists in the addition of cedar flour. The study was carried out at Volgograd State Agrarian University. Wheat bread was backed by straight dough method. After that, studies were carried out on the organoleptic and physicochemical characteristics of the bakery product. A tasting assessment was also carried out. In terms of organoleptic characteristics, wheat bread with cedar flour had an indistinct shape, with uniform porosity, without voids and traces of impurity, in taste and smell it corresponded to this product, with a slight smell of walnut, color from light yellow to dark brown, and in the places of the cut and the sides are lighter. By all indicators, wheat bread with cedar flour met the requirements of GOST 31805-2018. The profitability of the product has been calculated. The production of wheat bread with cedar flour is 8% higher than the production of wheat bread. The production of bakery products with the addition of cedar flour is an important reserve for using the production potential of the bakery industry at the present stage of its development.
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