Obtaining of bread with the use of mixtures of wheat flour of the highest grade and wholemeal from the grain pigmented barley varieties Granal 32

• Main Authors: A. A. Gryaznov, J. A. Letyago, R. I. Belkina, E. I. Ponomareva
• Format: Article
• Language: Russian
• Published: Voronezh state university of engineering technologies 2019-07-01
• Series: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
• Subjects: mix flour, grain hulless barley, gluten, dough rheology, baking quality
• Online Access: https://www.vestnik-vsuet.ru/vguit/article/view/2114

In the production technology of bakery products for the enrichment of products useful for the human body substances use a number of components. Many of them significantly increase the nutritional and consumer value of bread. An important area of research should be the identification of optimal ratios of wheat flour with other components to obtain products with increased antioxidant activity. Studies have been conducted with the aim of determining the rational composition of a mixture of wheat flour of the highest grade and flour made from grain of naked pigmented barley of the variety Granal 32, which has increased antioxidant activity, for use in the production of bread. For research used options with the addition of wheat flour of the highest grade barley in the amount of 10, 20, 30, 40%. The results showed that in flour mixtures as the barley flour component increased, the gluten content decreased. The quality of gluten was characterized by a tendency to increase elasticity. In mixtures with the maximum content of barley flour (30 and 40%), the protein content is reduced relative to the control and the previous variants. The strength of the flour decreased, starting with the variant with the amount of barley flour of 20%. The tendency to decrease in the values ??of indicators in the variants with the barley flour component was also observed when evaluating the physical properties of dough on the farinograph. The quality number of the farinograph decreased in the variant with the inclusion of 10% barley flour by 35, and in the subsequent ones - by 56–67. The volume of bread and the total bakery grade were less reduced in the variant with the addition of barley flour in the amount of 10%. Indicators of moisture and acidity of bread in this embodiment were slightly different from those of the control (without the addition of barley flour). The variant with the addition to wheat flour of the highest grade of 10% wholemeal flour from grain of naked pigmented barley of variety Granal 32 is recommended for use in breadmaking with the aim of enriching wheat flour with highly nourishing barley flour with enhanced antioxidant activity.