The Japanese millet flour effect on the antioxidants content in bakery products

The purpose of research is to study the effect of paize flour on the content of antioxidants in bakery products. Tasks: determination of the content of antioxidants in bakery products using paize flour by the amperometric method; comparison of the content of antioxidants in different methods of dough preparation. Research was carried out in the educational laboratory for baking and confectionery production of the Department of Food Technology, in the laboratory of the Voronezh State University of Technology. The objects of study are bread, bread sticks, bread skewers, paize flour. The subject of the study is the content of antioxidants in them, the measurements of which are carried out on the device Tsvet Yauza-01-AA according to TU MEKV 414538.001, by amperometric method. This technique consists in measuring the electric current that occurs during the oxidation of the test substance on the surface of the working electrode at a certain potential and comparing the obtained signal with the signal of the standard (quercetin) measured under the same conditions. The content of antioxidants in bread with an increase in the content of the additive up to 20 % in the recipe increased by 28.6 %, in bread sticks with an additive content of 15 % - by 16.6 %, and with an increase in the content of the additive up to 20 % - 2 times; in bread skewers with an additive content of 15 % - by 25 %, and with an increase in the content of the additive to 20 % - by 3 times. Paize flour is a promising raw material for the enrichment of bakery products with antioxidants. However, with the biological method of loosening the dough, there is more loss of micronutrients, which is due to a longer technological process.