THE INFLUENCE OF METHODS OF PREPARING THE DOUGH WITH THE ADDITION OF TABLE BEET KVAS ON THE QUALITY INDICATORS OF WHEAT BREAD

Abstract

The article considers the possibility of using kvass juice from table beet in the production of wheat bread from flour of the 1st grade. The use of beet kvass with the addition of flax, gin crackers and whey in the recipe will not only enrich the product with vitamins, minerals, dietary fibers, pectin, fiber, but also improve and make the appearance of the product noticeable. The purpose of the work is to study the influence of table beet kvass on the technology of wheat bread from first grade flour. The task: justify the selection of samples of the studied KSB enrichers and optimization of the technological process of obtaining KSB; justify the use of table beet kvass in the technology of wheat bread on quality indicators during its storage. The research used the method of organoleptic analysis under the conditions of growth of Bacillus subtilis and Bacillus mesentericus bacteria and the method of mathematical analysis of the dependence of fermentation energy P on water temperature T and infusion time described in the form of the functional P(T,x)=f(T,x). To evaluate raw materials, semi-finished products and finished products, modern methods of analysis were used, allowing to determine the chemical composition, nutritional and biological value, physico-chemical and organoleptic indicators of the studied samples. Trial baking was carried out on the basis of the Department of Food Technology Equipment of the National Technical University of Ukraine Ternopil. The dough was prepared unsteamed, unsteamed with long-term proofing, and steamed methods. In the course of the study, the positive influence of table beet kvass on the technological properties of the dough, as well as the quality of the finished bread during its storage, was established. The use of kvass during kneading and storage of the finished product showed an acceleration of the lifting power of yeast and an extended shelf life of technological properties.