Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
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ISSN:

2020 (published: 23.06.2020)

Number 2(44)

Home > Issue > Assessment of the quality of wheat bread enriched with natural Apple raw materials

UDC 664.6

Assessment of the quality of wheat bread enriched with natural Apple raw materials

Timakova R.T.

  We have studied the effect of the pectin, which was produced from pomaceous waste of different pomological varieties of apples (Platon Simirenko Reinette, Granny Smith, and Gloster) with various range of pectin substances, on the quality of premium wheat bread. Bio-chemical indicators of fresh apples (mass fraction of dry substances and sugars, titratable acidity, and the amount of C-vitamin), the quality of gluten, and the quality of premium wheat bread samples with the addition of different doses of pomaceous waste from apples of different pomological varieties (2.5%, 5.0%, and 7.5% to the wheat mass in the dough) were analyzed by well-known standard methods. Adding different doses of pomaceous waste from apples of different pomological varieties to the recipe results in the changes in organoleptic indicators of the bread: increase of the crumb color intensity from very light yellow to yellow, and the appearance of the richness taste at the increase of the dose from 2.5% to 7.5% to the flour’s weight irrespective of the apple pomological kind. With the increase of the dose of pomaceous waste there is a decrease of crumb humidity by 1–2% and the increase of the acidity inside the bread – higher indicators (2.9–3.1°) were observed when adding pomaceous waste of the Platon Simirenko Reinette pomological apples, which can happen due to the high level of acidity of the apples themselves. Pectin substances enrichment leads to the better porosity of the bread, the highest indicators (72–74%) were observed at the addition of the pomaceous waste from the Platon Simirenko Reinette pomological apples due to the high level of pectin substances in the apple raw materials. The results of the research show that organoleptic and physical-chemical indicators of premium wheat bread samples enriched with natural apple raw materials meet the requirements of the standards and have higher consumer characteristics with an increase of the dose of apple pomaceous waste to 7.5% compared to the control samples of bread, in the recipe of which there are no additives of apple pomaceous waste. According to the results of organoleptic evaluation there was no significant difference in experimental samples of wheat bread depending on the variety of apples. At the same time, a slight improvement in porosity was found in bread samples, the in the recipes of which the pomaceous waste of the Platon Simirenko Reinette was added. The obtained results can be practically used in processing apple raw materials of a certain variety to create a recipe of wheat bread enriched with pectin substances as a functional product.
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Keywords: bread baking; wheat bread; аpplepomace; pomological varieties of apples; pectin substances; acidity; porosity

DOI 10.17586/2310-1164-2020-10-2-21-28

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