The factors of increasing volume and protein content of bread baked of composite flour mixes

One of the directions to expand the assortment of bread and flour products with high protein con-tent is the use of high-protein flour ingredients (hull-less oats and barley, kidney bean, chickpea, etc.). The flour of such ingredients lacks gluten, and along with increased protein content of finished products the bread quality deteriorates. All possible factors are important in removing this shortcoming. One of them may be the protein content of the es- sential ingredient (wheat flour) and supplementing flour ingredients. The following ingredients were used in the research: wheat flour of different protein content varying from 12.0 to 15.4 %, barley flour with a protein content of 17.7 up to 21.5 %, oat flour, kidney bean flour, chickpea flour, maize flour and dry wheat gluten. Bread baking and the eval-uation of the finished products were carried out ac-cording to the procedure of the State Commission for Variety Testing. The use of higher protein barley flour (21.5 %) in wheat-barley bread baking as compared to barley flour with less protein (17.7 %) had a positive effect on the bread volume (by 8-48 cm3), the total baking evaluation score (by 0.1-0.2 points), and the protein content in the finished products (by 0.4-1.2 %). The addition of dry wheat gluten (3 %) to wheat (72 %) and oat (25 %) flour mix and to wheat (72 %) and barley (25 %) flour mix increased the bread volume by 40 cm3 and the comprehensive baking evaluation score by 0.1-0.2 points. Larger percentage of barley flour (up to 50 %) with dry wheat gluten (3-5 %) increased the bread volume by 60-90 cm3, while the same per-centage of oat flour and dry gluten did not affect the bread quality indices. Greater percentage of dry wheat gluten (8 %) while reducing the wheat flour percentage from 45 to 32 % increased the bread volume and its quality as compared with the baking variant of two-component flour mixes with 5 % of dry gluten. The available wheat flour with different protein content determines the changes in the bread protein content and its quality when baking bread of composite flour mixes. The wheat flour with a protein content of 14.8 % was found to be the best in terms of the combination of the bread protein content and its volume. Such flour as the main ingredient ensures good results when mixed with 20 % or 45 % of supplementing high-protein and gluten-free ingredients.