The study of the bread quality of high nutritional value using grain mixtures

Abstract

The article discusses the aspects of bread fortification by adding a grain mixture to bread, as well as ensuring the microbiological safety of sprouted grains by using sourdoughs as a disinfecting factor. In the preparation of the grain mixture, the chemical composition was taken into account depending on the dosage of the constituent grains and oilseeds. The composition of the grain mixture included flax and sprouted grains of wheat, rape and amaranth. A control sample of bread was a sample of bread without sprouted grains and without sourdough, the second sample was a sample with sprouted grains without sourdough, the following samples were compared with these two samples: bread using thick rye sourdough and using flax sourdough. Organoleptic indicators were determined on the basis of hedonic studies; baking, microbiological, physicochemical indicators of the obtained breads were also determined. Of particular importance are the data on antioxidant activity and the content of polyunsaturated fatty acids. A study was also conducted on the quality of bread during storage after baking for 6, 12 and 48 hours. Based on the data obtained, conclusions were drawn. As a result of the studies, it was found that the use of grain mixtures increased the nutritional value of the obtained samples, and the use of flax sourdough further increased the organoleptic, microbiological and physicochemical properties of bread.