Open Access
Table 5.
Bread recipe of the mixture of rye and wheat flour with yacon
| Indicators | Sample description | |
|---|---|---|
| control | the sample of the flour with addition of 8.5% of powdered yacon semi-product | |
| Appearance | ||
| shape | Standard bread shape matching the baking form. without mishape | |
| surface | Rough. without cracks and erosions | |
| color | Broun | |
| Crumb state | ||
| thorough baking | Well baked not sticky. Not wet to the touch. resilient | |
| thorough kneading | Without lumps and bad kneading | |
| porosity | Well developed. without cavities and lumps | |
| Taste | Typical for Darnitsky bread. without foreign taste | Typical for bread of the mixture of rye and wheat flour with light fruity taste |
| Smell | Typical for Darnitsky bread. without foreign smell | Typical for bread of the mixture of rye and wheat flour with light fruity smell |
| Crump moisture. % | 48.2±0.5 | 48.2±0.5 |
| Crump acidity. number | 7.0±0.1 | 7.6±0.1 |
| Crump porosity. % | 63.8±1.0 | 68.4±1.0 |
| Specific volume. cm3/100 g | 246.4±3.0 | 264.8±3.0 |
| Content of bisulfite binders. mg-eq./100 g of the binder | 3.24±0.03 | 3.92±0.03 |
| Elasticity after storage. h. KPa | ||
| 3 | 7.8±0.2 | 9.6±0.3 |
| 24 | 6.4±0.2 | 8.1±0.2 |
| 48 | 5.2±0.1 | 6.5±0.2 |
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