The development of recipes and technology of bread with the cake pine nuts powder

The aim of the study was the development of an optimal formulation and technology of bread with a powder made of cedar oil cake. Organoleptic and physico-chemical evaluation of bread was carried out by conventional methods at the department "Technology of bakery and confectionery indus-tries" of Krasnoyarsk State Agrarian University. We investigated the possibility of replacing the part of the cake flour powder with pine nuts in the produc-tion of bread from wheat flour. For formulating the bread unused powder from cake pine nuts was in dosages of 5 %, 10 %, 15 %, 20 %, 25 %, 30 % to the flour. Tasting assessment of samples was car-ried out on the finished bread thirty points system method N.I. Kovalev, including points assessment of the qualitative characteristics of both taste and smell, texture and consistency, color, appearance, shape. The evaluation found out that the bread with the addition of 15 % of the powder of cedar oil cake has the best performance. This sample scored the most points. Analysis and comparison of specific volume and porosity have shown that adding cedar powder fraction of 15 % to relative volume was 2.90 cm3 / g and porosity was 7.5 %.