Prospects for using non-traditional types of flour to increase the biological value of sourdough bread
https://doi.org/10.31677/2311-0651-2024-46-4-17-27
Abstract
Wheat flour is the main ingredient in baking, but it contains a small amount of fats and fatty acids. Therefore, it is advisable to introduce non-traditional raw materials rich in fatty acids into the recipe. Such raw materials include various non-traditional types of flour, such as oat flour and flax flour. Their fat content is 2-3 times higher than in wheat flour. They have a wide fatty acid profile. There are 15 fatty acids in flaxseed meal, among which 8-octadecenoic, 11,14-octadecadienoic, 9,12,15-octadecatrienoic and hexadecanoic (palmitic) are predominant. There are 8 fatty acids in oatmeal, with 17-octadecenoic and 9-octadecenoic (oleic) fatty acids being represented in the greatest amount. Bread on sourdough with the addition of oat flour or flax flour shows pleasant organoleptic characteristics such as aroma, flavor, texture and appearance. These types of bread meet the quality and safety requirements established by GOST, which is confirmed by the results of relevant laboratory analyses. Thus, the acidity index is within the range from 9.26 to 10.19 degrees, which does not exceed the norm of 12 degrees. Some values of moisture exceed the permissible value (51%), but the excess is insignificant and does not have a negative impact on the organoleptic characteristics and structure of the final product. Porosity values correspond to the requirements of the normative documentation and are within the range from 45 to 60 %.
About the Authors
D. E. Kolpakova
Kemerovo State University
Russian Federation
Russian Federation
D.E. Kolpakova, PhD student
A. A. Stepanova
Kemerovo State University
Russian Federation
Russian Federation
A.A. Stepanova, PhD student
I. I. Pleshivtsev
Kemerovo State University
Russian Federation
Russian Federation
I.I. Pleshivtsev, PhD student
S. L. Luzyanin
Kemerovo State University
Russian Federation
Russian Federation
S.L. Luzyanin, Doctor of Biological Sciences
L. K. Asyakina
Kemerovo State University
Russian Federation
Russian Federation
L.K. Asyakina, Doctor of Technical Sciences, Associate Professor
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Review
For citations:
Kolpakova D.E., Stepanova A.A., Pleshivtsev I.I., Luzyanin S.L., Asyakina L.K. Prospects for using non-traditional types of flour to increase the biological value of sourdough bread. Innovations and Food Safety. 2024;(4):17-27. (In Russ.) https://doi.org/10.31677/2311-0651-2024-46-4-17-27
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