Evaluation of quality indicators of wheat bread enriched with secondary apple raw materials

The influence of secondary apple raw materials (apple pomace powder and frozen apple pomace) on the organoleptic (shape, surface, color, level of baking and mixing, porosity, taste, odor) and physicochemical quality indicators (moisture, acidity and porosity) of wheat bread was studied in the work. The traditional wheat bread recipe in which a part of the premium wheat baking flour was replaced by 5.7% buckwheat flour and 8.6% apple pomace powder, respectively for bread with the addition of apple pomace powder, was taken as a basis. Replacement of a part of the premium wheat bakery flour, respectively, with 6.7% buckwheat flour and 10% fresh frozen apple pomace was made in the second bread sample with the addition of frozen apple pomace, while the amount of water was reduced. The study of the quality indicators of baked bread samples was carried out with expert and organoleptic methods. A five-point scale for bread quality assessing in which each indicator was assigned a maximum number of points - 5, was developed for organoleptic assessment. According to the results of the study of organoleptic quality indicators of the developed samples of wheat bread, enriched with secondary apple raw materials, wuth a point scale, it was found that they exceeded the control sample. At the same time, the sample with fresh frozen apple pomace turned out to be the best, gaining 38.2 points out of 40 possible. It had a regular rounded shape with evenly distributed impregnations of flavoring; pleasant taste and smell characteristic of the products of this name; uniform light brown color; uniform porosity, without voids and seals, without lumps and traces of impurities. A sample of bread with apple pomace powder yielded 1.4 points to it, gaining 36.8 points in all respects. The developed samples of wheat bread enriched with apple raw materials (apple pomace powder and frozen apple pomace) meet the requirements of GOST 31805-2018 in terms of physicochemical indicators