About the possibility of modifying the recipe of bread «fitness» buckwheat by using walnut flour
https://doi.org/10.31677/2072-6724-2021-31-1-25-33
Abstract
Walnut flour is considered by food technology specialists as a source of complete protein, lipids, carbohydrates, minerals, vitamins, etc. The purpose of the research is to study the possibility of using walnut flour in the “Fitness” buckwheat bread technology in order to expand the range and increase the nutritional density of bakery products. The objects of research were: baking wheat flour of the first grade; walnut flour; bakery mix “Fitness Mix” buckwheat; control samples of “Fitness” buckwheat bread; experiment No 1 – replacing 15 % of wheat flour with an identical amount of walnut flour; experiment No 2 – with the replacement of 15 % of wheat flour with walnut flour and the replacement of 2 % of the bakery mixture with a similar amount of wheat gluten; experiment No 3 – with the replacement of 15 % of wheat flour with walnut flour and replacement of 4 % of the bakery mixture with wheat gluten; experiment No 4 – with the replacement of 15 % of wheat flour with walnut flour and the replacement of 6 % of the bakery mixture with wheat gluten. The quality and chemical composition of wheat flour, walnut flour and a mixture of bakery buckwheat were investigated. The superiority of walnut flour over wheat raw materials in terms of a number of nutrients was revealed. The priority role of wheat flour in the formation of porosity and the formation of the specific volume of bread is determined. Modification of the “Fitness” buckwheat bread recipe was carried out.
About the Authors
N. L. Naumova
South Ural State University
Russian Federation
Russian Federation
Doctor of Technical Sciences, Professor
К. S. Kameneva
South Ural State University
Russian Federation
Russian Federation
Student
К. V. Shchev’eva
South Ural State University
Russian Federation
Russian Federation
Student
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Review
For citations:
Naumova N.L., Kameneva К.S., Shchev’eva К.V. About the possibility of modifying the recipe of bread «fitness» buckwheat by using walnut flour. Innovations and Food Safety. 2021;(1):25-33. (In Russ.) https://doi.org/10.31677/2072-6724-2021-31-1-25-33
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