The development of national bakery products with oatmeal and herbal additives

According to experts’ evaluation under current decline in the consumption of bread and bakery products, there is clear tendency to change their structure. Against the decrease in demand for traditional mass kinds of bread the increase in demand for bakery products, nonconventional for the Russian market, - from multigrain mixes, toast-bread, national bread is observed (focaccia, ciabatta, baguettes, etc.). The aim of the study was to develop optimal formulations and technologies for the production of national bakery products - focaccia, using oat flour, powder from Sorbusaucuparia L. and spicy herbs composition (thyme, marjoram ordinary and rosemary ordinary). The evaluation of samples of bakery products on organoleptic and physical and chemical indicators was carried out by conventional methods at the Department of Food Technology of the Ural State University of Economics. The possibility of replacing the part of wheat flour by oat flour as well as the addition of red-fruit Rowan powder and the mixture of herbs growing in the Sverdlovsk Region was investigated. For working out focaccia recipes oat flour in the dosages of 10, 15, 20, 25 and 30 % of the flour, powder of red-headed ash in the amount of 3-10 % in increments of one percent were used. Tasting assessment of the samples of bakery products was carried out on five-point system, including the evaluation of such qualitative characteristics as appearance, crumb condition, taste and smell. As a result of the evalua-tion, it was found out that focaccia with the addition of oat flour in the amount of 20 % and Rowan powder in the amount of 5 % to the mass of the flour had the best performance. As the basic indicators of quality regulated by acting indicators of bakery products quality, and also the content of biologically active substances (BAS) - vitamins, phenolic substances and food fibers causing increased physiological value of devel-oped bakery products were defined.