The formation of wheat bread quality indicators by adding Jerusalem artichoke powder

The research objective was studying quality indicators of white bread produced using dry powder of Jerusalem artichoke tubers. For the achievement of the goal the following tasks were solved: 1) to develop a compounding of white bread with Jerusalem artichoke powder addition; 2) to give Jerusalem artichoke powder influence the assessment on organoleptic and physical and chemical indicators of products. In the research standard methods of indicators of quality assessment were used. The basiccompounding (control) was made of baking wheat flour of the premium, water, dry yeast, salt, sugar, vegetable oil. In experimental options of compoundings the flour was replaced by Jerusalem artichoke powder in the following proportions (flour,%: powder, %): 1) 95: 5; 2) 90: 10; 3) 85: 15. Jerusalem artichoke powder was received by the method of convective drying from tubers of a widespread domestic variety Skorospelka. Complex assessment of organoleptic and physical and chemical indicators of baked white bread revealed that as the most admissible dosage of Jerusalem artichoke powder it was necessary to consider 10 % of mass of used wheat flour (there were pleasant taste, color and aroma, decreased loss of mass of test preparation at pastries and shrinkage)...