Wheat bran influence on the finished bakery products quality indicators

The purpose of research is to study the effect of wheat bran, as a product of the secondary processing of grain, on the quality of wheat flour (first grade) when it is partially replaced by wheat bran in the manufacture of the “Wheat with bran” bread product. Tasks - to determine the physico-chemical and organoleptic characteristics of wheat flour for baking of the first grade; to investigate the quality indicators of wheat bran; to make control samples of wheat bread with bran with different percentages of replacement of wheat flour for wheat bran and to evaluate the quality of products; to carry out a tasting evaluation of samples with different percentages of replacement of wheat flour for wheat bran and to establish its best dosage in the product wheat with bran bread. The study was carried out at the Department of Technology of Bakery, Confectionery and Pasta Production at the Institute of Food Production of the Krasnoyarsk State Agrarian University. The objects of study are samples of wheat flour of the first and second grade, as well as wheat bran, added with different percentage replacement of wheat flour. The influence of wheat bran, as products of secondary processing of grain, on the quality of wheat flour (first grade) with its partial replacement with wheat bran is considered. Physical and chemical indicators (humidity, quantity and quality of gluten, falling number) and organoleptic indicators (taste, color, smell, etc.) comply with the requirements of GOST R 52189-2003. The quality indicators of wheat bran correspond to their requirements as an object of study. Complex characteristics (organoleptic, physico-chemical and tasting) of wheat bread with bran samples with different percentage replacement of wheat flour with wheat bran showed that sample № 2 (in which 10 % replacement of flour with wheat bran) has the best performance and is in Discharge of useful bakery products for a healthy diet. This sample has the highest total score (30 points).