Development of Composition for Sliced Bread Using Composite Enriched Flour

Abstract

Introduction. The use of wheat-hemp-sesame flour in the production of bakery products opens up new opportunities for creating products with improved characteristics. Wheat flour provides the necessary structural and mechanical properties of the dough and the consumer qualities of the products, while hemp and sesame flour enrich the products with biologically active substances. The aim of the work is to develop a recipe for a sliced loaf with increased nutritional value using composite wheat-hemp-sesame flour. Materials and Methods. The main raw material used in the study was wheat‑hemp‑sesame flour in the following ratios: 95:2.5:2.5, 90:5:5, 85:7.5:7.5, 80:10:10. At the same time, the total content of hemp and sesame flour was 5 %, 10, 15 and 20 %, respectively. Results. In terms of organoleptic characteristics, sample № 2 of sliced loaf with the addition of 10 % hemp-sesame flour was found to be the best – compared to the control sample. At the same time, sample № 4 had a clearly pronounced bitterness, so it is not recommended to add more than 15 % of composite flour to the recipe. The developed recipe and production technology for sliced loaf made from enriched wheat-hemp-sesame flour with various component ratios. Conclusion. It has been established that samples of sliced loaf made from wheat-hemp-sesame flour have a good marketable appearance and differ from classic products in having higher nutritional value. Therefore, they can be recommended for implementation in production at existing baking enterprises.