Using ramson in the rye and wheat bread production technology

The purpose is to determine the quality and safety indicators of rye-wheat bread with the addition of dried wild ramson. The object of the study is fresh wild ramson, harvested in 2021, dried wild ramson, rye-wheat bread, rye-wheat bread with the addition of dried wild ramson. The organoleptic parameters of rye-wheat bread samples were determined according to GOST 5667-65, physicochemical parameters - according to GOST 5670-96, GOST 21094-75, GOST 5669-96, mass fraction of protein - according to GOST 10846-91, fat Ý GOST 5668-68, ash - GOST 27494-2016, vitamin A - GOST R 54635-2011, vitamin. A method of wild ramson preparation was chosen by means of convective drying at 60 °C to a moisture content of 8-12 %. To select the optimal dose of introducing dried wild ramson into the composition of rye-wheat bread, baking was carried out with dosages of 1, 3, 5 % of wild ramson instead of wheat flour. Rye-wheat bread was produced in a single-phase method with the addition of an acidifier for rye and rye-wheat bread varieties. The optimal introduction of dried wild ramson into the recipe of rye-wheat bread in the amount of 3 % was determined: the porosity, taste and smell of the finished product improved. When using dried wild ramson in the technology of rye-wheat bread, the porosity of bread increased by 2.8 %, the moisture content of bread - by 2.9 %, and the acidity decreased by 0.8 degrees. According to the chemical composition in the test sample, the protein content increased by 0.21 % compared to the control, the content of vitamin A was 0.043 mg%, which is 21.5 times more than in control.