EFFECT OF POTATO FIBER ON RHEOLOGICAL PROPERTIES OF DOUGH AND QUALITY OF SORGHUM BREAD WITH RICE SOURDOUGH

Abstract

Subject. Technology of gluten-free rice-sorghum sourdough bread with potato fiber. Purpose. To investigate the effectiveness of the use of potato fiber as a plant-based structure-builder in the technology of gluten-free sourdough bread. Methods. In the process of research, well-known methods of trial laboratory baking, physico-chemical and organoleptic analysis of dough and finished products were used. Results. An urgent task in creating gluten-free bread technology is not only to improve the structural and mechanical properties of the dough and the quality of finished products, but also to increase their nutritional value, which can be achieved by using non-traditional plant materials. It is economically feasible and technologically efficient to use unpolished rice flour, and to increase its nutritional value and taste properties, sorghum flour. To ensure the proper quality of gluten-free bread, it is advisable to search for ingredients with structure-forming properties and a way to ensure the intensity of fermentation in the dough. Potato fiber is a promising natural structuring agent. Studies have shown that the introduction of potato fiber into rice and sorghum sourdough bread in the amount of 2–3% improves the specific volume and porosity structure of products, the bread has a moderately convex, smooth glossy surface, developed thin-walled porosity and less brittleness. Scope of results. The data obtained will be used to model new recipes for gluten-free bread with the addition of potato fiber and to select recipe components. The results obtained may be useful for manufacturers to expand the range of gluten-free products, improve the nutritional value of bread and extend the shelf life of products.