DEVELOPMENT OF RECIPES AND ESTIMATION OF RAW MATERIAL FOR PRODUCTION OF WHEAT BREAD

  • Nina Osokina Uman National University of Horticulture
  • Kateryna Kostetska Uman National University of Horticulture
  • Helena Gerasymchuk Uman National University of Horticulture
  • Valeriia Voziian Uman National University of Horticulture
  • Lyubov Telezhenko Odessa National Academy of Food Technologies
  • Olesia Priss Tavria State Agrotechnological University
  • Valentina Zhukova Tavria State Agrotechnological University,
  • Valentyna Verkholantseva Tavria State Agrotechnological University
  • Nadiya Palyanichka Tavria State Agrotechnological University
  • Dmytro Stepanenko Melitopol State Pedagogical University named after Bohdan Khmelnytsky
Keywords: Physalis tomentous L., Cyperus esculentus L., Cosmos sulphureus L., Polymnia osotolysta L., Amaranthus tricolor L., Tanacetum parthenium L., new recipes, bread products, Népeta mussinii L

Abstract

The study of technological parameters of Midas wheat flour and possibility to use little-spread plants at wheat bread manufacturing was realized. Parameters and regimes for keeping and baking bread of new recipes were elaborated and selected. The elaborated method of bread manufacturing by new recipes relates to the field of agriculture and food industry and may be used at a laboratory baking of bread.

There was experimentally grounded and introduced the change of a part of recipe quantity of wheat flour for dried and comminuted plants of Népeta mussinii L., Polymnia osotolysta L., Amaranthus tricolor L., Cosmos sulphureus L., Tanacetum parthenium L., Cyperus esculentus L., Physalis tomentous L. at baking bread. According to determined physical-chemical, organoleptic parameters of bread, a possibility of baking bread using plants was proved. The expedience of introducing vegetable additives of Népeta mussinii L., Polymnia osotolysta L., Amaranthus tricolor L., Tanacetum parthenium into wheat dough in the dose no more than 5 % to the flour mass; up to 10 % – Cosmos sulphureus L and up to 15 % – Cyperus esculentus L., Physalis tomentous L was proved. At these very dosages bread had an evenly colored crust, without breaks and cracks, elastic crumb, thin-walled porosity, expressed bread taste and pleasant smell of additives as opposite to other experimental samples.

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Author Biographies

Nina Osokina, Uman National University of Horticulture

Department of Technology of Storage and Processing of Grain

Kateryna Kostetska, Uman National University of Horticulture

Department of Technology of Storage and Processing of Grain

Helena Gerasymchuk, Uman National University of Horticulture

Department of Technology of Storage and Processing of Grain

Valeriia Voziian, Uman National University of Horticulture

Department of Technology of Storage and Processing of Grain

Lyubov Telezhenko, Odessa National Academy of Food Technologies

Department of restaurant and health promoting catering

Olesia Priss, Tavria State Agrotechnological University

Department of Technology of Processing and Storage of Agricultural Products

Valentina Zhukova, Tavria State Agrotechnological University,

Department of technology of processing and storage of agricultural products

Valentyna Verkholantseva, Tavria State Agrotechnological University

Department of processing and food production equipment named after professor F. Yalpachik

Nadiya Palyanichka, Tavria State Agrotechnological University

Department of processing and food production equipment named after professor F. Yalpachik

Dmytro Stepanenko, Melitopol State Pedagogical University named after Bohdan Khmelnytsky

Department of "Ecology and Zoology"

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Published
2017-07-31
How to Cite
Osokina, N., Kostetska, K., Gerasymchuk, H., Voziian, V., Telezhenko, L., Priss, O., Zhukova, V., Verkholantseva, V., Palyanichka, N., & Stepanenko, D. (2017). DEVELOPMENT OF RECIPES AND ESTIMATION OF RAW MATERIAL FOR PRODUCTION OF WHEAT BREAD. EUREKA: Life Sciences, (4), 26-34. https://doi.org/10.21303/2504-5695.2017.00381
Section
Food Science and Technology