EFFECT OF DEFATTED FLOUR OF OILSEEDS AND TOPINAMBUR FLOUR ON RYE BREAD QUALITY AND SAFETY

Abstract

To improve the technology of rye bread with the flour of partially defatted walnut, pumpkin seeds, sesame seeds and topinambur flour (Jerusalem artichoke powder) studied the effect of new raw materials on the quality, chemical composition and microbiological indicators of bread safety. During the production and laboratory studies for the manufacturing of the prototypes of bread bellow ingridients have been used: peeled rye flour, fermented rye malt, edible cooking salt, drinking water, ready-made liquid rye brew (ingredients: Lactobacillus plantarum 30 L.casei 26 L.fermenti 34, L. brevis and Saccharomyces minor “Chernorechenskaya”, S.cerevisiae L1), partially defatted flour of walnuts, pumpkin seeds and sesame produced by LLC “Elitfito” Research and Production Company and the company “Richoil”, Jerusalem artichoke powder produced by “Dar”. The dough was prepared in a three-phase way: liquid starter – saccharified brew – dough. Jerusalem artichoke powder and oilseed flour were added to the dough. The quality of the finished products was determined by generally accepted methods. To determine the microbiological safety of bread, the total amount of mesophilic aerobic and optional aerobic microorganisms (MAFANM) was studied by sowing on meat-peptone agar. Cultivation was carried out at a temperature of 30°C for 3 days. The content of mold fungi and yeast was checked by sowing on wort agar with an antibiotic. Cultivation was carried out at a temperature of 28°C for 5 days. Sowing was carried out 3 hours after baking and 36 and 72 hours of storage. It has been established that in order to ensure satisfactory quality indicators for the dosing of partially defatted walnut seeds, it is advisable to use in the formulation 2% by weight of flour, flour for partially defatted sesame seeds - 4% by weight for flour and partially defatted pumpkin seeds – 4%. Adding in excess of the prescribed amount leads to the deterioration of the crumb, atypical taste, accelerates the process of staling. Flour partially defatted walnuts and sesame seeds causes the formation of rough, dry to the touch bread crumb, and flour partially defatted pumpkin seeds – fine porous crumb. It has been established that the use of a new raw material in a mixture allows adding 7% of partially defatted flour to the dough. The developed products have reduced calorie content, increased fat quality indexes, an increased amount of protein, fiber, ash, vitamins, and a better balanced mineral composition. The expediency of using a mixture of flour partially fat-free oilseeds in the form of a composition containing Jerusalem artichoke powder to slow down the process of microbiological contamination of bread has been proved.