Вплив борошна з бульб чуфи на перебіг процесів дозрівання тіста та якість хліба пшеничного

Abstract

Доведено, що в разі внесення 10...20% борошна з бульб чуфи замість пшеничного прискорюється газо- та кислотоутворення в тісті, що дозволяє скоротити тривалість його дозрівання на 11,0...17,0%. Тісто з добавкою більше розпливається, проте характеризується меншою міцністю адгезії. Для отримання хліба з високими органолептичними та фізико-хімічними властивостями рекомендовано використовувати не більше 15% борошна з бульб чуфи.

The effects of partial substitution of wheat flour with chufa flour at levels of 10…20% on dough maturation processes, its structural and mechanical properties, and the quality of the bread are investigated. Replacing wheat flour with chufa flour leads to the intensification of the microbiological processes of dough maturation, namely, the acceleration of alcoholic and lactic acid fermentation. This manifested in an increase in the amount of released carbon dioxide by 14,0...33,0%, and the titrated acidity of the dough by 12,1...27,3%. The intensification of microbiological processes allows for a reduction in dough maturation time by 11,0…17,0%. Acceleration of alcoholic and lactic acid fermentation in the dough occurs due to the activation of yeast and lactic acid bacteria in the presence of mono- and disaccharides, vitamins, and minerals added to the dough with chufa flour. At the same time, replacing part of the wheat flour with an additive increases dough spreadability and reduces adhesion strength. Organoleptic analysis data of baked products indicate that with an increased dosage of chufa flour, the bread crust develops a more intense coloration compared to the control sample. This is due to the higher content of mono- and disaccharides in the test samples, which participate in Maillard reactions and sugar caramelization during baking. The bread with the additive had a pronounced sweet taste and an almond aroma. The addition of 20% chufa flour led to the appearance of crunchiness of the additive during chewing. Bread samples containing up to 15% additive have high porosity, specific volume, and dimensional stability, and the addition of 20% chufa flour leads to a significant decrease in these parameters compared to the control sample.