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Influence of pumpkin processing products on structural and mechanical properties of dough and bread quality
(2021) Drobot, Vira; Shevchenko, Anastasiia
It was established that the use of pumpkin processing products reduced the gas content due to the influence of the components of this raw material on gluten. The gluten skeleton lost elasticity due to the content of dietary fiber and pectin in pumpkin raw materials, which reduced its ability to retain carbon dioxide. The viscosity of the dough changed under the action of the components of the pumpkin raw material. The shape stability of bread did not change significantly. Along with this, the taste of the products improved, which acquired a pleasant pumpkin hue. The bread crumb was elastic, well fluffed. Bread made with the studied raw materials had good consumer properties.
Gluten-free bakery products of high nutritional value
(2021) Drobot, Vira; Shevchenko, Anastasiia; Sorochynska, Yuliia
In the paper attention was paid to the chemical composition of sorghum flour, meal of pumpkin seed kernels, micellar casein and whey, as raw materials that can increase the nutritional value of gluten-free bread. It was established that the use of these raw materials as sources of physiologically functional substances improved the organoleptic properties of products, their aroma, preservation of freshness. The nutritional value of protein, dietary fiber, minerals and vitamins increased. The digestibility of these products improved.