The development of bread recipes with the addition of the flour from barley and triticale grain

The development of bakery product formulations using natural ingredients to enrich them with vitamins, trace elements and other beneficial substances is one of the most important areas of the research. In this regard, the development of technologies and formulations related to the use of food fortifiers, including non-traditional raw materials for baking, are of particular interest. The purpose of the research is the development of new bread formulations using in mixtures with wheat flour, hull-less barley flour and triticale flour. The studies were conducted at the Agrobiotechnological Center of the State Agrarian University of the Northern Trans-Urals, Tyumen, Tyumen Region. As a natural enrichment agent for wheat flour, wallpaper flour made from pigmented hull-less barley of Granal 32 variety having an increased antioxidant activity was used, and wallpaper from high-protein hull-less barley of Nudum 95 variety and triticale grain Tsekad 90. The flour mixtures were evaluated by the following indicators: gluten content, gluten quality, the number drops, protein content and flour strength...