Technological properties of wheat flour with additives
¹Uman National University of Horticulture, Faculty of Engineering and Technology, Department of Food Technologies, 1 Instytutska street, UA20305 Uman, Ukraine
²Uman National University of Horticulture, Faculty of Horticulture, Ecology and Plants Protection, Department of Vegetable Growing, Instytutska street, 1, UA20300 Uman, Ukraine
*Correspondence: kostetskakateryna@gmail.com
Abstract:
The research was carried out on the possibility of using potherbs in bakery industry. Powder of plants were used to replace 0.5%, 2%, 5%, 10% and 15% of wheat flour: Chenopōdium quīnoa L.; Cyperus esculentus L.; Physalis tomentous L.; Cosmos sulphureus Cav.; Pycnanthemum virginianum L.; Pycnanthemum trifolium L.; Agastache rugosa (Fisch. & C.A. Mey.)Kuntze; Agastache urticifolia (Benth.)Kuntze, cv. Weide Kerze;Mentha spicаta L. ‘Moroccan’;Achillea setacea Waldst. Et Kit.;Isodon japonicus var. Glaucocalyx (Maxim.) H. W. Li; Satureja montana L.; Teucrium scorodonia L.; Ruta montana L.; Népeta argolica Bory et Chaub.; Népeta grandiflora L.; Népeta mussinii Spreng. Ex Henckel., cv. Posviata Meisu; Népeta nepetelia L. In order to develop an effective technology for its use, creating new types of products with properties that meet current needs of consumers in Ukraine and the world, it is necessary to clarify the relation of potherbs with other components.
Baking properties determine the behavior of flour in technological process, namely, they form the quality of bread and depend on the state of carbohydrate-amylase, protein-proteinase, lipid-lipolytic complexes, as well as the content of compounds that cause darkening of flour during the process of bread making.
Use of herbs in bakery is promising. The data obtained allows manufacturers to recommend the use of herbs during the production of bread.
Key words:
bread, gluten, herbal supplements, quality, sedimentation, wheat flour mixture