Analysis of the quality indicators of whole grain bread on hop ferments

The study presents a comparative analysis of the organoleptic and physico-chemical parameters of five samples of whole-grain bread produced using various ferments based on hop cones. The quality assessment was carried out according to the following indicators: shape, surface, color, baking, porosity, promes, taste and smell, and then all samples were compared with the GOST readings and compared with each other. According to the results of the analysis of quality indicators, a prescription composition has been identified that has the most promising chemical and physical characteristics. All samples of whole-grain bread with the proposed ferments according to organoleptic parameters corresponded to the control sample developed according to the classical recipe and the requirements specified in GOST. According to physico-chemical parameters, all the studied samples also met the requirements of GOST. The use of whole-grain sourdough based on hop cones in the bread recipe had a positive effect on the organoleptic characteristics of the finished product. At the same time, the products acquired a color from golden to dark golden (a darker shade in sample No. 3 with the addition of licorice root to the starter), had a pleasant bread taste and smell characteristic of this product name. When assessing porosity, it was found that in all samples, except sample No. 3, a more developed structure is observed, but the indicator does not go beyond the requirements of regulatory documents. During the storage of whole grain bread samples after 72 hours, the moisture content of the crumb decreased in sample No. 1 by 1.5%, sample No. 2 - by 2.3%, sample No. 3 - by 3.1%, sample No. 4 - by 3.1%. According to this indicator, sample No. 3 did not meet the requirements of GOST. Samples of wholegrain bread No. 1, No. 2 and No. 4 according to the results of the conducted studies meet the requirements of regulatory documentation, but the best and recommended for implementation is sample No. 1.