ENRICHING BREAD WITH SPELT FLOUR BY UNSATURATED FATTY ACIDS

Authors

DOI:

https://doi.org/10.31073/foodresources2022-18-09

Keywords:

functional ingredients, bread, functional product

Abstract

The aim of the work was to enrich spelled bread with unsaturated fatty acids to create a complete balanced product for daily nutrition, taking into account the biological properties of metabolism in the body. Research methods. The study of the kinetics of model oxidation oils of different degrees of unsaturation (sunflower, mustard, sesame, blended) was carried out by peroxide number (PN) by the standard method of indicator titration. The experiment on the oxidation of the studied oils was carried out at a temperature of 200°C with free access of air. The process was monitored by the value of the PN until reaching 10 mmol 1/2O/kg. For laboratory baking of bread used steamless method in two stages of sourdough. In this method, the dough was immediately kneaded using a laboratory kneading machine of the brand. Dough blanks were formed by hand. After fermentation, separation, the formed dough pieces were kept in a thermostat at a temperature of (38 ± 2)°C and relative humidity (78 ± 2)%. Research results. Mustard and sesame oils and their mixture in a ratio of 50/50 were studied. Analysis of the ratios of ɷ-3 / ɷ-6 / ɷ-9 unsaturated acids showed that the composition of individual oils does not meet the requirements of the biological balance of fatty acid composition. Therefore, we have proposed the use of blended mustard-sesame 50/50 oil, the estimated fatty acid composition of which meets the requirements of balanced fat. In particular, the ratio C18:2ɷ6 : C18:1ɷ9 is 1:1.73 against the recommended 1:1.8, and the ratio 18:3ɷ3 : 18:2ɷ6 - 1:4.80 against the recommended 1:5. Blended mustard / sesame oil has been found to be the most stable compared to other oils. The value of its peroxide value increased by 2.8 mmol1/2O/kg, the oxidation rate of the blended oil is 0.048, which is lower than the oxidation rate of the other samples. Conclusion. On the basis of the received researches the standard for manufacture of bread "Spelled aromatic" was developed and approved.

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References

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Published

2022-07-29

How to Cite

Naumenko, O., Polonska, T., Radzievska, I., Bogdan, H., Hetman, I., & Bokova, S. (2022). ENRICHING BREAD WITH SPELT FLOUR BY UNSATURATED FATTY ACIDS. FOOD RESOURCES, 10(18), 90–99. https://doi.org/10.31073/foodresources2022-18-09

Issue

Vol. 10 No. 18 (2022): Food resources

Section

Технічні науки

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