Studying functional bakery products qualitative indicators with the added plant raw materials processing products

The study carried out an analysis of the effect of protein isolate obtained from industrial hemp seeds on the organoleptic and physico-chemical indicators of the quality of wheat bread. Technical hemp seeds contain up to 30 % protein, up to 30 % fat and up to 40 % fiber. The purpose of research is the scientific substantiation of the recipe composition of wheat bread with a protein supplement. The objects of the study were protein isolate from technical hemp seeds and model samples of wheat bread with 2.5; 5.0; 7.5 and 10 % additives. The protein isolate was obtained by extraction of a pre-defatted sample at pH=11, followed by precipitation at the isoelectric point and drying in a freeze-dryer. Dried protein isolate according to the results of research contains 86.9±0.1 % protein and 7.6±0.06 % moisture. Analysis of the qualitative characteristics of samples of wheat bread was carried out according to organoleptic and physico-chemical parameters. During the experiment, the following changes in organoleptic indicators were revealed: the color of the crust and crumb became darker as the amount of additive was added, the crumb became less elastic and denser. In the study of physicochemical parameters, a decrease in the specific volume and porosity was noted, the humidity and acidity of the crumb changed slightly. According to the results of the analysis, it was found that the most optimal dosage is the addition of isolate protein in an amount of 5% (in relation to the mass of flour). This sample is characterized by optimal organoleptic parameters and the following values of physicochemical parameters: humidity - 42.8±0.2 %, acidity - 1.4±0.06 deg, porosity - 75±0.58 %, specific volume - 3,4±0.03 cm3/g. The mass fraction of protein in the sample with 5 % additive increases by 35.6 % compared to the control sample and is at the level of 9.9±0.06 %.