Studying consumer properties of bread from wheat flour of the highest and first grades with addition of amaranth flour

The range of bakery products on the Russian market of food products is quite widely represented. This product is most in demand, as it is used in the diet of the population every day and is the most purchased product. In this regard, the research is underway to develop effective ways to usage of non-traditional raw material and various additives, sparing the main and additional raw material, as well as improving the quality and increasing the nutritional value of the finished product, is currently relevant. The purpose of the research is to study the effect of whole-ground amaranth seed flour on the consumer properties of wheat flour bread of the highest and the first grades. The research was conducted at the Samara State Agrarian University, the Department of Technology. As natural fortifiers of wheat flour, wholemeal flour from white-grain amaranth seeds of the Kines variety was used. Amaranth flour differs greatly in chemical composition from wheat flour. The main advantage of amaranth flour is protein content in the amount of 17.9 % and minerals. Semi-finished products from composite flour mixtures were evaluated according to the following indicators: gluten content, gluten quality, the accumulation of acidity and the duration of fermentation, maturing duration. The quality indicators of finished products were determined in accordance with the requirements of the state standard. As a result of the experiment, the optimal variant of the mixture of wheat flour of two varieties and whole-ground flour from amaranth seeds was identified. It was established that to obtain bread with an improved look and high consumer properties, as well as with an acidity value of 1.8-2.4 degrees, it was necessary to include amaranth flour in the recipe in the amount of 7 % by weight of wheat flour.