RESEARCH INTO TECHNOLOGICAL INDICATORS OF A RYE-WHEAT DOUGH SEMI-FINISHED PRODUCT WITH THE ADDITION OF THE POLYFUNCTIONAL FOOD SUPPLEMENT "MAGNETOFООD"
Abstract
We studied influence of the polyfunctional food supplement "Magnetofооd" on the technological parameters of rye-wheat dough semi-finished product and the finished product. A positive effect of the supplement "Magnetofооd" on the technological parameters of dough and the bread baked using it, is shown. It was established that adding the food supplement "Magnetofооd" in the amount of 0.15 % of the weight of flour reduces dough fermentation time by 13.0 on average %. The introduction of the food supplement "Magnetofооd" also increases the yield of a dough semi-finished product by 2.9 % on average and improves the yield of the finished product by 3.45 % on average. It was revealed that the multifunctional food supplement "Magnetofооd" enhances the quality of rye-wheat dough semi-finished product and the finished product due to its capacity of moisture retention and the inhibition of hydrolysis processes of the basic ingredients of dough.
The obtained experimental data could be used to develop a technology of rye-wheat bread, enriched with the polyfunctional food supplement "Magnetofооd".
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Copyright (c) 2017 Iryna Tsykhanovska, Victoria Evlash, Alexandr Alexandrov, Tetiana Lazareva, Karina Svidlo, Tatуana Gontar
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