Black quinoa and carob as functional ingredients for bake mixes

The aim of research is to study the effect of black quinoa and carob flour on the quality indicators of flour mixtures and dough for the production of baked goods. Research objectives are to select the best ratio of black quinoa and carob seeds in flour mixtures; to study the effect of black quinoa and carob seed flour on the quality of flour mixtures; to study the effect of flour from black quinoa and carob seeds on the rheological properties of the semi-finished product and the peculiarities of the technological process in the production of baked goods. Seeds of black quinoa, unfatted carob; mixtures of flour from wheat flour, black quinoa seeds, carob with a dosage of 3 to 12 % instead of flour; dough for the production of bakery products based on flour mixtures with black quinoa and carob were used as objects of research. The study used standard techniques. The best ratio of black quinoa flour and carob in flour mixtures was 30 : 70. It has been proven that the combined use of black quinoa and carob increases acidity, mass fraction of crude fiber, mass fraction of ash in terms of dry matter, mass fraction of protein, reduces the amount of crude gluten in flour mixtures. The use of a mixture of black quinoa and carob flour increases the dough formation time, but improves its quality characteristics when using flour with strong gluten. It has been established that the use of flour mixtures with 7% black quinoa and carob flour (30 : 70) is possible and advisable in the production of baked goods.