The effect of apple powder on the consumption of crispbread

Abstract

This study presents the results of the effect of a dry powder obtained from Antonovka apples growing in the Kursk region on the composition of sugars in crispbread. In the crispbread recipe, whole wheat and rye flour was partially replaced by apple powder in the amount of 10, 15 and 20%. The vibrations of the characteristic frequencies of organic compounds were obtained using infrared spectroscopy, this way it possible to identify the characteristic frequencies of functional groups. Studies show that apple products contain malic acid, which accounts for 72-82% of the total amount of acids. Also, raw apple materials contain citric acid, which accounts for about 2-4% and succinic – 6-9%. Volatile acids in an amount of 1-4% are found in malic powder. In the test with the addition of apple powder, the initial acidity increases and the content of volatile acids also increases but only slightly. It has been experimentally established that the introduced additional raw materials stimulate the fermentation process of the dough. At the same time, the duration of the ripening test is reduced to 30-40 minutes, and the duration of the proofing is equal to 15 minutes. A comparative analysis of the IR spectra of apple powder and three samples of bread (with a content of 10, 15 and 20% of apple powder) and monosaccharides showed the following monosaccharide composition: the presence of galactose, arabinose, mannose and, presumably, sucrose. The data obtained during the study corresponds fairly well with the literature data on the monosaccharide composition. Studies have shown that using the method of IR spectroscopy, the monosaccharide composition of the product can be obtained in a quite simple and fast way.