Sliced loaves and wheat-rye bakery products of increased nutritional value

The aim of research is to study the effect of legume flour on the quality characteristics of a sliced loaf of premium wheat flour and a wheat-rye bakery product. Tasks: to develop recipes for a sliced loaf and a wheat-rye bakery product with the addition of legume flour; to assess the effect of legume flour on the or-ganoleptic characteristics and nutritional value of products. Research was conducted at the scientific and technical center of JSC Melkom Group of Companies, Tver. The objects of research are a sliced loaf of premium wheat flour with the addition of legume flour in the amount of 20 % of the weight of the wheat flour used and a wheat-rye bakery product with the addition of legume flour in the amount of 10 % of the weight of the flour mixture used (grade 1 wheat flour (64 % (including 6 % gluten)) + rye flour (26 % (in-cluding 6 % rye malt)) + oat flakes (10 %)). Flour produced from chickpeas, peas and lentils processed by the baro-hydrothermal method was tested as legume flour. The control in the experiments were products without additives. The dough was prepared using a single-phase straight-dough method, followed by ba-king the products and examining them in accordance with the requirements of the current methods. The experimental loaves had good porosity, but compared to the control they were characterized by a smaller volume, i.e. their crumb was denser. Wheat-rye bakery products had a higher crumbliness com-pared to the control. In both cases, it was possible to significantly increase the protein content in the ba-kery products and improve their amino acid composition. The developed products can be successfully used in production conditions to expand the range of bakery products with increased nutritional value.