Non-conventional vegetable raw materials in bakery recipes

The purpose of the research was to study the effect of non-traditional vegetable raw materials on the parameters of technological process, quality indicators and shelf life of wheat and rye-wheat bread. The research was carried out by means of test laboratory baked goods with the addition of processed products of non-traditional vegetable raw materials - amaranth flour, betulin and barberry berries, introduced into the dough in the form of powder and decoction. The assessment of organoleptic indicators of the quality of finished baked products was carried out in accordance with the current standard. As a result of organoleptic assessment, it was found that the best option had been with the introduction of 20 % amaranth flour, while the addition of betulin, decoction and powder from barberry berries had not had a noticeable effect on organoleptic characteristics of finished products. Physical and chemical parameters were determined by standardized methods of the analysis. With the introduction of amaranth flour, the acidity (from 4 to 3 °H) and the porosity (from 76 to 62 %) decreased; the humidity practically did not change. The addition of the decoction and powder from barberry berries significantly increased the acidity and porosity up to 3.4 °H and 74 %, respectively. The introduction of betulin practically did not affect physicochemical indicators of quality; the best result was noted during the tasting assessment in the variant with the introduction of 0.01 % to the mass of flour. It was found that the use of the powder and decoction of barberry berries reduced the time of fermentation and proofing, both when using lactic acid starter culture, and when testing without steam, by 10-20 minutes, and the introduction of betulin-containing birch bark extract (BBE) in the amount of 0.01 % to the flour mass allowed extending shelf life of unpackaged finished products to 72 hours.