The influence of the wheat-amaranth bran content on the pan bread quality
The biochemical composition, physical and technological properties of amaranth grain determine the possibility of its use to improve the consumer properties and nutritional value of bakery products. The obtained experimental results of the acidity and moisture content of samples of dough pieces with...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
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Murmansk State Technical University
2023-12-01
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| Series: | Vestnik MGTU |
| Subjects: | |
| Online Access: | https://vestnik.mstu.edu.ru/show-eng.shtml?art=2204 |
| _version_ | 1797354265673465856 |
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| author | Kandrokov R. H. Erina Ju. S. Burmatnov V. V. |
| author_facet | Kandrokov R. H. Erina Ju. S. Burmatnov V. V. |
| author_sort | Kandrokov R. H. |
| collection | DOAJ |
| description | The biochemical composition, physical and technological properties of amaranth grain determine the possibility of its use to improve the consumer properties and nutritional value of bakery products. The obtained experimental results of the acidity and moisture content of samples of dough pieces with the addition of wheat-amaranth bran (5–15 %) and a control sample of wheat dough with 5 % content of wheat bran are within the normative values established in the standards. The addition of 5, 10 and 15 % wheat-amaranth bran improves the nutritional value of the finished product due to the high content of protein, micro- and macroelements, and highly unsaturated oil in the seeds, which contains squalene. Adding wheat-amaranth bran does not change the structure and properties of bread. The resulting samples of tin bread containing 5, 10 and 15 % wheat-amaranth bran have a smooth surface without any special deformations, a soft, elastic crumb, uniform thin-walled porosity without breaks; the taste and smell correspond to this type of wheat bread. The most pronounced taste and smell of wheat bread with 5 % wheat bran content is in tin bread containing 15 % wheat-amaranth bran. The physicochemical parameters of wheat-amaranth test samples, with the exception of moisture and acidity, do not exceed the values of the control sample. Based on the results of the research, technology for preparing enriched wheat pan bread with the addition of wheat-amaranth bran in amounts of 5, 10 and 15 % has been developed. |
| first_indexed | 2024-03-08T13:47:54Z |
| format | Article |
| id | doaj.art-fcc90bdb70824087b80f7cfe6598c44b |
| institution | Directory Open Access Journal |
| issn | 1560-9278 1997-4736 |
| language | Russian |
| last_indexed | 2024-03-08T13:47:54Z |
| publishDate | 2023-12-01 |
| publisher | Murmansk State Technical University |
| record_format | Article |
| series | Vestnik MGTU |
| spelling | doaj.art-fcc90bdb70824087b80f7cfe6598c44b2024-01-16T08:12:34ZrusMurmansk State Technical UniversityVestnik MGTU1560-92781997-47362023-12-0126450351010.21443/1560-9278-2023-26-4-503-510The influence of the wheat-amaranth bran content on the pan bread qualityKandrokov R. H.0https://orcid.org/0000-0003-2003-2918Erina Ju. S.1https://orcid.org/0009-0000-0727-626XBurmatnov V. V.2https://orcid.org/0009-0000-9501-6002Russian Biotechnological University (BIOTECH University)Russian Biotechnological University (BIOTECH University)Russian Biotechnological University (BIOTECH University)The biochemical composition, physical and technological properties of amaranth grain determine the possibility of its use to improve the consumer properties and nutritional value of bakery products. The obtained experimental results of the acidity and moisture content of samples of dough pieces with the addition of wheat-amaranth bran (5–15 %) and a control sample of wheat dough with 5 % content of wheat bran are within the normative values established in the standards. The addition of 5, 10 and 15 % wheat-amaranth bran improves the nutritional value of the finished product due to the high content of protein, micro- and macroelements, and highly unsaturated oil in the seeds, which contains squalene. Adding wheat-amaranth bran does not change the structure and properties of bread. The resulting samples of tin bread containing 5, 10 and 15 % wheat-amaranth bran have a smooth surface without any special deformations, a soft, elastic crumb, uniform thin-walled porosity without breaks; the taste and smell correspond to this type of wheat bread. The most pronounced taste and smell of wheat bread with 5 % wheat bran content is in tin bread containing 15 % wheat-amaranth bran. The physicochemical parameters of wheat-amaranth test samples, with the exception of moisture and acidity, do not exceed the values of the control sample. Based on the results of the research, technology for preparing enriched wheat pan bread with the addition of wheat-amaranth bran in amounts of 5, 10 and 15 % has been developed.https://vestnik.mstu.edu.ru/show-eng.shtml?art=2204wheatamaranthflourbranshaped breadqualityпшеницаамарантмукаотрубиформовой хлебкачество |
| spellingShingle | Kandrokov R. H. Erina Ju. S. Burmatnov V. V. The influence of the wheat-amaranth bran content on the pan bread quality Vestnik MGTU wheat amaranth flour bran shaped bread quality пшеница амарант мука отруби формовой хлеб качество |
| title | The influence of the wheat-amaranth bran content on the pan bread quality |
| title_full | The influence of the wheat-amaranth bran content on the pan bread quality |
| title_fullStr | The influence of the wheat-amaranth bran content on the pan bread quality |
| title_full_unstemmed | The influence of the wheat-amaranth bran content on the pan bread quality |
| title_short | The influence of the wheat-amaranth bran content on the pan bread quality |
| title_sort | influence of the wheat amaranth bran content on the pan bread quality |
| topic | wheat amaranth flour bran shaped bread quality пшеница амарант мука отруби формовой хлеб качество |
| url | https://vestnik.mstu.edu.ru/show-eng.shtml?art=2204 |
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