THE INFLUENCE OF THE LUPINE FLOUR DOSAGE ON THE QUALITY INDICATORS OF BREAD MADE FROM PREMIUM WHEAT FLOUR

Promising objects for the development of new food products include bread and bakery products, which are products of mass consumption, accessible to all groups of the population. Expanding the range of bread through the production of products with increased nutritional value is a current trend in the food industry, aimed at preventing the development of nutrition-related diseases. The greatest demand among consumers is for bakery products made from premium wheat flour, and one of the most popular food ingredients are processed products of various legumes, including lupine as well. The purpose of research is to study the effect of the dosage of lupine flour on quality indicators and increasing the nutritional value of bread made from premium wheat flour. To conduct research, various mixtures of wheat and lupine flour were selected as raw materials, as well as samples of finished products made from them. A recipe for molded wheat bread with the addition of lupine flour has been developed. It was established that the addition of lupine flour in an amount of 10 to 50 % to the mass of premium wheat flour worsened the quality of bread. It was revealed that the best indicator for the quality of baked goods (specific volume, porosity) is found in bread samples when adding lupine flour in an amount of 2 % by weight of premium wheat flour. At the same time, the specific volume of bread with the addition of 2 % lupine flour was 3.45 cm3/g, and the porosity was 81 %. It was established that the biological value of the protein component of wheat bread with the addition of 2 % lupine flour is 4 % higher compared to the control sample.