Novikova N., Antonenko N. “Feasibility of use of wheat variety “”Kosovitsa”” and vegetable concentrating additives in the technology of producing grain loads “

UDC 687.682

 

Novikova N.

Antonenko N. 

 

One of the progressive directions in the development of food production is the creation of enriched grain-based products, because due to the relatively low cost of raw materials they are available to the general population, are traditional and can compensate for the lack of biologically active substances in the diet, increase the body’s resistance to adverse factors.

The main purpose of the article is to prove the feasibility of using wheat variety «Kosovytsia» and plant food additives of hawthorn, ginseng and sea buckthorn in the technology of making grain breads.

In the recipe of developed breads the mass fraction of hawthorn fruit powder, ginseng, sea buckthorn and table salt was varied. All the components were sieved and dosed. The result was whole grain breads in the form of circular briquettes.

The addition of natural vegetable powders to the recipe of grain breads made it possible to increase the amount of macro- and microelements in them. Most accounts for phosphorus in experimental breads with hawthorn, ginseng and sea buckthorn, respectively, 392 mg/100 g, 399 mg/100 g, 441 mg/100 g. In terms of control, the new loaves had the best indicator of iron content.

Polypropylene lamina that we used in the storage of bread have protective properties that help inhibit the accumulation of free fatty acids, and the introduction of plant supplements as natural antioxidants helps reduce the amount of free fatty acids compared to control.

Based on studies of physicochemical parameters of grain breads proved the feasibility of introducing into their recipe up to 3% of plant components of hawthorn, ginseng and sea buckthorn, an increased percentage of plant components is accompanied by increased energy costs for the production of this type of food. It is established that the guaranteed shelf life of grain loaves in polypropylene lamina at a temperature of (18 ± 2) 0C and a relative humidity of 70-75% is 5 months.

Key words: vegetable raw materials, grain breads, hawthorn powder, ginseng powder, sea buckthorn powder, wheat variety «Kosovitsa».

 

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