SLICED LOAVES AND WHEAT-RYE BAKERY PRODUCTS OF INCREASED NUTRITIONAL VALUE

The aim of research is to study the effect of legume flour on the quality characteristics of a sliced loaf of premium wheat flour and a wheat-rye bakery product. Tasks: to develop recipes for a sliced loaf and a wheat-rye bakery product with the addition of legume flour; to assess the effect of legume flour on the organoleptic characteristics and nutritional value of products. Research was conducted at the scientific and technical center of JSC Melkom Group of Companies, Tver. The objects of research are a sliced loaf of premium wheat flour with the addition of legume flour in the amount of 20 % of the weight of the wheat flour used and a wheat-rye bakery product with the addition of legume flour in the amount of 10 % of the weight of the flour mixture used (grade 1 wheat flour (64 % (including 6 % gluten)) + rye flour (26 % (including 6 % rye malt)) + oat flakes (10 %)). Flour produced from chickpeas, peas and lentils processed by the baro-hydrothermal method was tested as legume flour. The control in the experiments were products without additives. The dough was prepared using a single-phase straight-dough method, followed by baking the products and examining them in accordance with the requirements of the current methods. The experimental loaves had good porosity, but compared to the control they were characterized by a smaller volume, i.e. their crumb was denser. Wheat-rye bakery products had a higher crumbliness compared to the control. In both cases, it was possible to significantly increase the protein content in the bakery products and improve their amino acid composition. The developed products can be successfully used in production conditions to expand the range of bakery products with increased nutritional value.