Open Access
Table 2.
Organoleptic and physico-chemical quality indicators of bread from wheat flour of the highest grade with the use of chicory root powder and thyme
| Option | Average bakery rating, point | Bread volume, cm3/100 g flour | Crumb porosity, % | Crumb moisture % | Crumb acidity, degrees |
|---|---|---|---|---|---|
| Control | 5.0 | 290 | 81.0 | 41.4 | 2.0 |
| Bread with 1% chicory root powder | 4.9 | 240 | 73.0 | 42.5 | 2.8 |
| Bread with 2% chicory root powder | 4.7 | 240 | 73.5 | 42.5 | 2.9 |
| Bread with 3% chicory root powder | 4.7 | 250 | 75.0 | 42.7 | 3.0 |
| Bread with 4% chicory root powder | 3.3 | 235 | 74.5 | 42.9 | 3.0 |
| Bread with 5% chicory root powder | 2.7 | 235 | 72.5 | 43.0 | 3.1 |
| Bread with 1% Thyme Powder | 4.7 | 240 | 73.3 | 42.5 | 2.8 |
| Bread with 2% Thyme Powder | 4.4 | 240 | 74.0 | 42.6 | 2.8 |
| Bread with 3% Thyme Powder | 3.4 | 250 | 73.0 | 42.7 | 2.9 |
| Bread with 4% Thyme Powder | 2.7 | 225 | 72.0 | 42.9 | 3.0 |
| Bread with 5% Thyme Powder | 2.5 | 220 | 70.5 | 42.9 | 3.1 |
| Russian standard requirements | not standardized | not standardized | not less than 75% | not more than 44% | not less than 3.0 degrees |
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