The effect of apple powder on the consumption of crispbread

This study presents the results of the effect of a dry powder obtained from Antonovka apples growing in the Kursk region on the composition of sugars in crispbread. In the crispbread recipe, whole wheat and rye flour was partially replaced by apple powder in the amount of 10, 15 and 20%. The vibrations of the characteristic frequencies of organic compounds were obtained using infrared spectroscopy, this way it possible to identify the characteristic frequencies of functional groups. Studies show that apple products contain malic acid, which accounts for 72-82% of the total amount of acids. Also, raw apple materials contain citric acid, which accounts for about 2-4% and succinic - 6-9%. Volatile acids in an amount of 1-4% are found in malic powder. In the test with the addition of apple powder, the initial acidity increases and the content of volatile acids also increases but only slightly. It has been experimentally established that the introduced additional raw materials stimulate the fermentation process of the dough...