Enrichment of wheat bread with dietary fiber

Introduction                                     nutrients and biologically active substances:

In our country, most consumers use a lot of      proteins, fats, carbohydrates, vitamins, enzymes, grain products, individual varieties of bread and      micro and macro elements, dietary fiber.

natural grains. In this regard, wheat nuts, prepared             It is known that wheat flour is derived according to many new recipes and technologies,     from varieties of wheat flour because wheat flour are characterized by the presence of natural      is extracted from pure endosperm and it contains enough protein, minerals and nutrients to be absorbed by the body. Therefore, by removing wheat flour from wheat flour, it is a decision to concentrate the enrichment of nutrients, which are scarce, nutritious and valuable ingredients.

Dietary fiber is unique. Therefore, given the low nutritional value of wheat bread, the use of raw materials rich in dietary fiber for the preparation of its dough is the only source of the above problems. [1].

Significant evidence of the use of flax seeds as a nutritious food product is high protein absorption. The protein content in flax seeds is 22%, lysine is 5-5.3 times higher than wheat flour, 4.5-4.6 times the weight of threonine, and also half as much carbohydrates. Dietary fiber is up to 30%, minerals - up to 5%. Dietary fiber from flaxseed flour consists of two fractions: the insoluble part, which improves the movement of the gastrointestinal tract, which reduces cholesterol.

Flaxseed in its biological value polyunsaturated fatty acids - ω-6 linoleic, ω -3 is estimated linoleic acid. Taking into account the daily require-ment of the fully unsaturated fatty acids of linol ω-6 and linolein ω-3, 100 g of flaxseed flour can satisfy 17% of linoleic acid, 135% of linoleic acid [2,3].

Because flax fibers have prebiotic activity, it has the ability to improve the intestinal microflora and to absorb toxins and sludge from the body. Taking this into account, the use of flaxseed in wheat technology is one way to solve the current problem.

The aim of the work is to develop the recipe and technology of wheat bread with high nutritional and biological value enriched with dietary fiber.

The aim of the work is to develop the formula and technology of wheat bread enriched with high nutritional and biological food fibers.

Objects and research methods

Objects of research: wheat flour 1 grade, flaxseed flour, carbonated entosorbents of dietary fiber, dough, bread. The fiber content of the flax meal during the baking process is that it is just like its natural value and explained that the flour has a complex of hydrocarbon complex, which makes it more productive. (ТШ 10.61.20-001-387446252016). Samples with 5,10,15,20,25% flax flour and 0.3% 0.5; 0.7% of carbonated entosorbents of dietary fiber, as well as carbonized powders of dietary fiber and flaxseed fluor. The mixture is disclosed in the methodological instructions given below according to the method described in [4]. As control sample was prepared wheat bread without adding flaxseed flour. [4].

Quality control of bread were conducted by State standard 31805-2012 methods after 4 h baking. The flaxseed and food fibers have been found to be slightly different from the density of the powder. Obtained results presented in Table 1.

Results and its discussion

From the Table 1 is seen, that with the adding flaxseed flour increased acidity of bread about 2.9-4.9 degree. It is clear that acidosis will be exacerbated. During last rising dough of hydrolysis kinetics gradually increased and the acidity of dough too. The increasing of acidity of dough caused by a large amount of moisture and fat of flaxseed flour caused accumulation of acid forming bacteria.

Table 1 - The influence of flaxseed flour on wheat bread without yeast

Indicators	control	Flaxseed flour amount, %
		5	10	15	20	25
Moisture,%	43	43,3	43,6	44	44,8	45,1
Porosity,%	74	72	68	62	58	55
Acidity, degree	2,8	2,9	3,5	4,2	4,5	4,9
Capacity, (N / E)	0,45	0,43	0,40	0,35	0,32	0,30
Own volume of the unit, cm3 / g	3,4	3,2	3,0	2,7	2,5	2,1
Appearance	Peculiar, smooth			The surface is not smooth		Rough
Color	Light yellow	Light Gray	Survey	Gray		Dark gray
Elasticity of the soft tissue	good			Not elastic, tight
Porosity	Middle			small
Flavor and taste	Pecuilar, no other odour and taste					little bitter

The moisture of bread a little increased. It explained that flaxseed flour do not absorb water.

Porosity of control bread was 74%. The porosity reduced to 72% with adding 0.5% flaxseed flour and decreased to 58.55% with adding it 20.25% The porosity of bread also depend on its size.

The volume of bread is reduced by more than 10% with adding flaxseed flour. It is result of lack of gluten in flaxseed flour. The volume of bread with a content of 10% of flaxseed flour was 3,0 cm3/g. when control bread’s volume is 3.4cm3/g. Same result was with the round shape bread. Surface of bread with adding 10 % flaxseed flour the surface was rough. The porosity of bread was decreased by adding flaxseed flour 5 to 15%. The color became gray. The taste and smell of bread was a bit bitter when adding 25% flaxseed. The flaxseed flour, however, increases, as the bulk of its moisture accumulates in its sheath, becomes more and more intense, leaving it to the drainage capsule, and to the soft tissue. Flaxseed flour is up to 15% effective.

Carbonated enterosorbent food fiber powder used for enrichment of finished food fiber has been determined by standard methods for the quality of baked bread with addition of 0,3% 0,5% 0,7% per 100% of wheat flour. The results of the study are presented in Table 2.

Table 2 - Carbonated enterosorbent food fiber’s influence on quality of bread

Indicators	control	Carbonated enterosorbent food fiber content,%
		0,3	0,5	0,7
Moisture,%	43	43,1	43,2	43,5
Porosity,%	74	73	72	70
Acidity, degree	2,8	2,8	2,7	2,6
Capacity	0,45	0,45	0,45	0,45
Own volume of the unit, cm3 / g	3,4	3,3	3,2	3,0
Appearance	Usual, smooth
Color	Light yellow	Gray	Dark gray	Black gray
Elasticity of the soft tissue	good
Porosity	Uncertainty
Flavor and taste	Pecuilar, no other odour and taste

There is no significant change in the results of the research on determining the effect of carbonated enterosorbent food fiber powder on the quality of wheat flour. The finished product acidity is slightly reduced. The volume and porosity of the bread, the bread of the round shape bread does not change. The volume of bread with 0,7% carbonated enterosorbent food fiber flour (CEFF) was slightly smaller because the powder adhesion prevented the expansion of the gas bubbles separated from the high binding capacity and the amount of bread remained unchanged. The percentage of porosity of bread was at such a level. There was no change in bread volume. The dark color of the powder from the carbonated rice husk, the color of bread and the color of the loaf of bread became darker as the size of the powder was increased. It negatively affected somewhat commercially available product. The results of these samples were determined by the standard method, and the results obtained are presented in Table 3.

Table 3 – Quality characteristics of bread with 0.5% of CEFF powder and flaxseed flour baked without yeasts

Indicators	control	Amount Flaxseed flour,%
		5	10	15	20	25
Moisture,%	43	43,0	43,3	43,5	44,0	44,3
Porosity,%	74	72	71	69	67	60
Acidity, degree	2,8	2,8	3,0	3,2	3,8	4,0
Capacity	0,45	0,45	0,43	0,40	0,38	0,35
Own volume of the unit, cm3 / g	3,4	3,2	3,1	3,0	2,8	2,6
Appearance	Usual, smooth				The surface is smooth
Color	light yellow	Gray           \		grayish		Gray
Elasticity of the soft tissue	good					Not elastic, tight
Porosity	Uncertainty					small
Flavor and taste	It is unique, foreign cuisine, no taste

The data in the table shows that the CEFF powder adding has a positive effect on the quality of flaxseed wheat flour bread. The lack of gluten in the flax seeds flour makes low volumes of bread, that’s why round shape bread was thin, but adding CEFF powder improve the volume, taste and quality of bread. Because of the high binding capacity of CEFF powder in its dough increased to 20% by weight. When analyzing the results of the research on the quality of the obtained bread, it is recommended that 20% of flaxseed flour be added to the dough in the preparation of the wheat bread in the sample form, which is 0.5% stronger than the control.

Increasing the value of the brand's future value has made it much easier to use the newer raw materials. Flaxseed flour is the most common ingredient in the world, with a high content of vitamins, minerals and cereals.

The flaxseed flour of 20% and 0.5% CEFF powder adding to the bread made optimal recipe, as described above.

The nutritional value and food safety of finished products were determined by standard methods. As a control sample was taken bread baked from wheat flour. The results of experiments given in tables 4 and 5.

Table 4 - Chemical content of bread

indicators	Quantity, mg/100 g		Experiment’s method
	control	Bread with flaxseed flour and CEFF
Nutritional value: g / 100 g
protein	8,4	9,78	GOST 70846-91
fat	0,28	1,13	GOST 5668-68
carbohydrates	34,93	25,88	Permanganate meter method
Heavy metals, mg / kg:
-Pb	0.0122	0.0154	GOST 30178-96
-As	0.0050	0.0060	GOST 30178-96
-Cd	0.0016	0.0012	GOST 30178-96
-Zn	2.2376	9.6474	GOST 30178-96

Table 5 - Microbiological indicators of bread with flaxseed flour and CEFF powder

Indicators	Actual details				Experiment methods
	1 day	2 day	9 day	11 day
Control bread
- QMAFAnM, CFU / g (cm3) no more	1*103	2*103	full growth	full growth	GOST 9225-84
- Molds, CFU / g, (cm3)	not found	not found	8	Full growth	GOST 10444.11-2013
- Yeasts, CFU / g, (cm3)	not found	1	not found	not found
Bread with flaxseed flour and carbonated entosorbent food fiber
- QMAFAnM, CFU / g (cm3) no more	not found	2*103	5,5*103	7,3*103	GOST 9225-84
- Molds, CFU / g, (cm3)	not found	not found	3	34	GOST 10444.11-2013
- Yeasts, CFU / g, (cm3)	not found	2	not found	not found

It has become clear that the flaxseed fiber, which is considered to be effective, has been grown sufficiently in the case when the product value of the product is increased by 20% and 0.5% of PET powder, as it is found to be low in size. For the first time, for the first time it was more than 16.4% in the sample. Meanwhile, the pellet reduced by 26%. The reduction in carbohydrates compared to control is evidence that it can be used as a dietary supplement in addition to the mixture. Meanwhile, heavy metals are under control and the bread obtained with the new formula does not exceed the norm. Microbiological indices of finished products were determined in 1, 2, 10 and 20 days.

In the control sample QMAFAnM (CFU / g) was total growth after 9 days, in bread with adding flaxseed flour was 5.5 103 in 9 days and 7.3 103 in 20 days.

The molds in control was 8 CFU in 8 days, 3 CFU higher than in experimental samples, in experimental breads 3 CFU in 11 days and 34 CFU in 11 days. Yeasts were not found in 11 days.

Conclusion

For the first time, was added 20% of the flaxseed oil and 0.5% carbonated entosorbent food fiber to I. degree wheat flour for baking wheat bread which corresponds to standard. As a result have been obtained bread with great characteristics: quality, taste and smell.

According chemical properties of the new product, can be evaluated as medicalprophylactic product.

Also was analyzed heavy metals and microbiological indicators of wheat bread enriched carbonated entosorbent food fiber and flaxseed flour and matched to safety and quality product can be obtained.