The effect of adding carrot or beetroot powders on the quality indicators of round cracknel products
¹ITMO University, Faculty of Biotechnology (BioTech), Lomonosov Str. 9,
RU191002 St. Petersburg, Russia
²Research Institution Research Center 'Kurchatov Institute'- Central Research Institute for Engineering Materials Prometheu, Shpalernaya Str. 49, RU191015 St. Petersburg, Russia
The relationship between carrot/beetroot powders added, the quantity and quality of gluten in the flour and the moisture, acidity, swelling coefficient and the quality indicators of round cracknel products has been studied. The carrot and beetroot powders, produced by Vitbiokor, LLC, and the premium wheat flour were used. The powders were introduced in a dry and hydrated form. The hydration was carried out at the hydromodule of 1:5 for 40 minutes. The particle size analysis of raw materials was conducted with the laser diffraction analyzer Malvern Mastersizer 2000. The proportion of particles of less than 200 µm in the flour made 100%, in the carrot powder – 77%, in the beetroot powder – 71%. The introduction of carrot/beetroot powders in the amount of 1.5%, 3.0%, 6.0% and 9.0% by weight of the flour reduces the amount of gluten. Still, it strengthens the latter, making it possible to mold products with developed porosity. The introduction of dry carrot powder in the amount of 6% into the sourdough and the dough (1.5%, 3.0%, 6.0% and 9.0%) increases the swelling coefficient of the end products by an average of 15%, while the introduction of the hydrated powder does it by 40%. Similarly, the introduction of the dry beetroot powder leads, on average, to a 12% increase and of the hydrated powder to a 22% increase. The obtained results proved the effectiveness of introducing carrot/beetroot powders (preference given to their hydrated types) into the recipe of round cracknel products.