Журнал «Агропромышленные технологии Центральной России»

THE USE OF BURDOCK ROOT IN BAKING

Bread plays a very significant role in human life. Perhaps it is the main component of the human diet. The portion of bakery products in the diet, of course, is influenced by social and economic opportunities. For the majority of the population of developed countries, the share of bread consumption in the diet is 20- 25% of the weight of all food in the diet. According to the importance of bread, we conducted studies to increase the biological value by including additives from vege¬table raw materials in the formulation. A powder from the burdock root was taken as an additive. Burdock has a unique chemical composition, which can'tbe compared with any representative of green nature. In the formulation of bread flour part was re¬placed by powder from burdock root: 5%, 10%, 15%. Experimental samples were compared with the control version, in which the bread wasbaked by traditional tech¬nology without additives. Research was carried out at the Department of production technology, storage and processing of crop products. The quality of bread was esti¬mated by the following indicators: crumb moisture,%; porosity,%; acidityH0,; specif¬ic volume, cm3/100g; tasting evaluation. The results of the research allowed us to note that the enrichment of bakery products with burdock root powder contributes to a significant increase in the amount of nutrients in bread. From the experimental op¬tions, it is possible to select samples of bread with the introduction of 10% powder from the burdock root. For physical and chemical indicators of the experimental sam-ples' the quality of bread was superior to control samples. The sample with the intro¬duction of the powder of the burdock root in an amount of 10% higher than the con¬trol sample. In terms of specific volume it is higher on 113cM3/100g, and in terms of the porosity - on8.3%.

Key words:
bread; burdock; porosity; acidity; specific volume; organoleptic characteristics.