THREE-COMPONENT MIXTURES IN GRAIN BREAD TECHNOLOGY

The article is dedicated to justification of grain bread production technology based on three-component mixtures which contained dispersed grain mass, flour from wheat cereal crumbs with the crushed sesame seeds. The expanding of the food product assortment for special purposes, creating products, that is enhanced nutritional value, the way of food fortification especially bakery products with scarce nutrients are described, this research will allow solving the problem of the imbalance of the modern nutrition. At the same time the getting high quality food production is involved using recipe ingredients only natural origin. One way to solve these problems is using mixtures of various grain processing products, legumes and oilseeds for the production of bread, including whole grains bread. The structural and mechanical properties of three-component mixtures dough have been carried out, impact of components ratio in three-component mixtures on the course of the technological process and the quality of bread were thoroughly investigated. Increasing of crushed sesame seeds ratio in mixtures led to decrease of gas and acid production in dough during fermentation, but withal ability of the dough to retain gas was increased. The introduction of crushed sesame in mixture is increased the diameter of the dough ball during fermentation and reduced its stability, this was caused by dough plasticization owing to increase of mass fraction of fat in its. The bread on a mixture with crushed sesame seeds had better quality characteristics such as high porosity and specific volume, its sensory characteristics was increased too. Grain bread with crushed sesame had a pleasurable nutty flavor, the crust was crisp and it characterized by a bright, well-baked and dry to the touch crumb with elastic finely porous porosity. The use of the offered mixtures for grain bread production is improved daily requirements of fatty acids, dietary fiber and minerals - magnesium, iron and calcium