DEVELOPMENT OF TECHNOLOGY AND RECIPE OF BREAD USING LENTIL TEW

The aim of the research is to develop a bread preparation technology and a recipe using lentil infusions to expand the range of bakery products. Tasks: to develop a recipe technology and determine the organoleptic and physico-chemical parameters of the finished product. The objects of research are lentil tea leaves, bread made from wheat flour of the 1st grade. A new method of bread production with the addition of whole grain lentil brewing is the technology of wheat bread production, which includes the following stages: preparation of raw materials, dough kneading, pre-fermentation, cutting and molding, final proofing, baking, cooling, packaging and labeling. To determine the optimal dosage of lentil flour welding, three formulations were developed with the addition of lentil welding in the amount of 5, 10 and 20 % [1]. As a result of the conducted studies, the sample with a content of 10 % of lentil tea leaves had the best organoleptic characteristics. The sample had a uniform brown color with small grain inclusions, rectangular shape without damage, well baked. The taste and smell had a nutty taste. With the addition of 20 % of the welding, the taste had a noticeable nutty taste, and the color of the product had a dark brown color, when with the addition of 5 % of the welding, the taste and smell practically did not differ from the control. During the tasting evaluation, the commission concluded that bread with the addition of 10% lentil tea leaves has the best tasting score, because it has the best taste and aroma, structure and consistency, color and appearance, shape, and this type of bread scored the highest number of points – 44. Physico-chemical indicators of the samples being developed they had no deviations from GOST, humidity 44 %, acidity 3.5 degrees, porosity 70 %, specific volume 2.8 cm3/100.