The effect of the additive on the quality of yeast-free bread

Spelt is characterized by a high protein content rich in essential amino acids. The low gluten content determines the value of spelt in the composition of grain processing products in the diet of patients suffering from an allergic reaction to gluten. Spelt flour cholesterol is also of good quality, these bases are a useful product for cleansing the human body of harmful substances and getting rid of excess fluid. In this article, research has been conducted on the preparation of dough for rye-wheat bread, taking into account the harm of yeast to the human body. When kneading the dough from a mixture of rye-wheat flour, wheat flour was replaced with spelt flour in the amount of 30,50,70,100%, adding a tincture of flax seed to the place of water. The influence of spelt flour on the quality and rheological properties of the dough has been studied and the optimal amount of flour in the formulation has been determined. After analyzing the results of the study, the addition of an infusion of flax seed and spelt flour when kneading dough for rye bread determined the ability to release carbon dioxide into the dough, due to the presence of polysaccharides and their own sugars involved in fermentation. The amount of gas released from spelt flour increased by 65% compared to wheat flour. During the analysis of the results of the study, the elastic-plastic deformation of the dough was determined and it was found that the finished product obtained from such a dough has a larger volume, a regular shape, as well as a more delicate and soft crumb structure.