Development of bakery products using non-traditional raw materials

Volgograd State Agricultural University, 26, Universitetsky Ave., Volgograd, 400002, Russian Federation

^* Corresponding author: artem.mag7@mail.ru

Abstract

The paper presents the results of studies to identify the possibility of using sorghum flour, psyllium and mustard powder in bread recipes. It was found that the studied samples had similar characteristics in terms of appearance (dark brown color, rough surface), crumb condition (developed porosity, without voids, compacted, large, thin-walled, medium-uniform, baked, not sticky). In the experimental samples, the plasticity of the dough increased, but its elasticity and resilience decreased. Sample No. 2 had a denser and more moist crumb. The greatest difference between the samples was recorded in taste and smell: experimental sample 2 with the addition of 10% psyllium differed from the control sample without the addition of psyllium and experimental sample 1 with the addition of 5% psyllium in its bitterness with a specific psyllium aftertaste. The control and experimental samples had a low volume, relative to traditional wheat bread, which is explained by the absence of gluten in the products. The studied samples had minor differences in the weight of the dough piece and the weight of the bread, however, the experimental sample was characterized by the lowest baking value - 9.62%, which is 0.18 and 1.92 absolute percent less than that of the control sample and experimental sample 2.