Open Access
Table 5.
Physico-chemical quality indicators of bread from wheat flour of the highest grade and composite mixtures
| Additional raw material variant | Weight content of additional raw materials in the composite mixture,% | Average bakery grade, points | Crumb porosity,% | Crumb moisture, % | Crumb acid content, degree |
|---|---|---|---|---|---|
| Control | - | 4.86 | 76.54 | 33.82 | 1.80 |
| Amaranth flour | 1 | 4.72 | 79.46 | 37.21 | 2.10 |
| 3 | 4.86 | 79.38 | 37.85 | 2.10 | |
| 5 | 4.86 | 80.61 | 37.87 | 2.30 | |
| 7 | 4.72 | 80.33 | 37.40 | 2.40 | |
| 10 | 4.45 | 82.52 | 39.87 | 2.70 | |
| Millet flour | 1 | 4.72 | 80.60 | 35.29 | 2.10 |
| 3 | 4.82 | 80.52 | 38.80 | 2.10 | |
| 5 | 4.72 | 80.86 | 37.22 | 2.10 | |
| 7 | 4.72 | 81.31 | 37.03 | 2.30 | |
| 10 | 4.57 | 80.66 | 36.41 | 2.30 | |
| Sorghum flour | 1 | 4.86 | 77.88 | 37.84 | 2.10 |
| 3 | 4.86 | 80.00 | 37.44 | 2.10 | |
| 5 | 4.72 | 78.53 | 37.05 | 2.10 | |
| 7 | 4.72 | 78.45 | 37.86 | 2.20 | |
| 10 | 4.72 | 78.24 | 36.88 | 2.30 |
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