Evaluation of quality indicators of wheat bread enriched with secondary apple raw materials

Abstract

The influence of secondary apple raw materials (apple pomace powder and frozen apple pomace) on the organoleptic (shape, surface, color, level of baking and mixing, porosity, taste, odor) and physicochemical quality indicators (moisture, acidity and porosity) of wheat bread was studied in the work. The traditional wheat bread recipe in which a part of the premium wheat baking flour was replaced by 5.7% buckwheat flour and 8.6% apple pomace powder, respectively for bread with the addition of apple pomace powder, was taken as a basis. Replacement of a part of the premium wheat bakery flour, respectively, with 6.7% buckwheat flour and 10% fresh frozen apple pomace was made in the second bread sample with the addition of frozen apple pomace, while the amount of water was reduced. The study of the quality indicators of baked bread samples was carried out with expert and organoleptic methods. A five-point scale for bread quality assessing in which each indicator was assigned a maximum number of points - 5, was developed for organoleptic assessment. According to the results of the study of organoleptic quality indicators of the developed samples of wheat bread, enriched with secondary apple raw materials, wuth a point scale, it was found that they exceeded the control sample. At the same time, the sample with fresh frozen apple pomace turned out to be the best, gaining 38.2 points out of 40 possible. It had a regular rounded shape with evenly distributed impregnations of flavoring; pleasant taste and smell characteristic of the products of this name; uniform light brown color; uniform porosity, without voids and seals, without lumps and traces of impurities. A sample of bread with apple pomace powder yielded 1.4 points to it, gaining 36.8 points in all respects. The developed samples of wheat bread enriched with apple raw materials (apple pomace powder and frozen apple pomace) meet the requirements of GOST 31805-2018 in terms of physicochemical indicators

Development of technology and formulation of cracker of high nutritional value

“…The quality indicators of the baked cracker samples were assessed using expert and organoleptic methods. The expert method is based on the fact that each of the 5 experts participating in the survey assigns a certain score to each of the criteria [9][10][11][12][13][14][15]. Each taster filled out the tasting cards, which were processed and the results are summarized in Table 1.…”

Design of bakery products for healthy nutrition using plant raw materials

“…Снижение объема потребляемой пищи приводит к формированию у современного человека практически круглогодичного дефицита минорных компонентов пищи, что в свою очередь провоцирует развитие значительного числа алиментарно-зависимых нарушений обмена веществ и заболеваний. Политика Правительства в рамках реализации «Плана деятельности Федеральной службы по надзору в сфере защиты прав потребителей и благополучия человека на период до 2024 года» и «Стратегии повышения качества пищевой продукции в Российской Федерации до 2030 года» ориентированы на обеспечение полноценного питания, профилактику заболеваний, увеличение продолжительности и повышение качества жизни населения, стимулирование развития производства и обращения на рынке пищевой продукции надлежащего качества [3,5,7].…”

Study of the influence of apple pomace and rice flour on the quality factors of wheat bread

“…Хлеб является основным продуктом питания, который потребляется ежедневно, и его качество высоко ценится потребителями [1]. Хлеб может выступать в качестве источника энергии и носителя фолатов, меди [2], тиамина, цинка, железа, фитиновой кислоты, минералов [3].…”