The influence of sea buckthorn meal on the carbohydrate-amylase complex of the dough and quality indicators of the bread made from the mixture of rye and wheat flour

The purpose of the study was to examine the effect of sea buckthorn meal on the carbohydrate-amylase complex of the mixture of rye and wheat flour, the course of the dough preparation process and the quality of bread. The research problems were the determination of the effect of sea buckthorn meal on amylolytic activity of the mixture of rye and wheat flour; the study of the effect of sea buckthorn meal as technological component on the properties of the dough and the course of technological process; the determination of organoleptic and physicochemical indicators of product quality; the substantiation of functional properties of bread with the addition of sea buckthorn meal. The objects of the research were fat-free sea buckthorn meal (JSC "Altay vitaminy"), the mixture of rye and wheat bakery flour with the addition of sea buckthorn meal, dough and samples of bakery products using sea buckthorn meal. Amilografic viscosity of water and flour suspension was defined on Brabender amylograph according to State Standard ISO 7973-2013. The indicators of the quality of the main raw materials, dough and bread were assessed by standard methods. The calculation of nutrition value of baked products was carried out according to the recommendations of TR CU 022/2011. It was found that the addition of sea buckthorn meal influenced the processes of starch hydrolysis and led to the increase in the temperature of the peak viscosity and the height of the amylogram, and the decrease in amylolytic activity. The introduction of sea buckthorn meal when kneading the dough increased the acidity of the dough during fermentation and shortened the fermentation time of the dough. The evaluation of the quality of bread samples showed that the dosage of sea buckthorn meal in the amount of 10 % and 15 % instead of the flour improved the consumer properties of bread, imparted functional properties by increasing the content of proteins and dietary fiber with reduced fat content.