The influence of recipe components on quality parameters of aerated dough and wholegrain bread from chickpea seeds

The article presents the results of studying the effect of using table salt, apple juice and citric acid on quality parameters of aerated dough and bread prepared by mechanical leavening. The wholegrain flour from chickpea seeds has been used to prepare dough. The amount of salt is in the range from 1 to 3 %, apple juice - from 5 to 25%, citric acid - 0.05 to 0.2 % over the weight of the flour. The working mechanism of recipe components on the process of foaming while kneading of the semi-finished products of chickpea flour has been identified. The increase of their amount leads to increase of active acidity of the test and brings the protein pH to isoelectric point. Thus increasing the foaming capacity of the albuminous substances while kneading the semis. It has been founded that the maximum foaming capacity of the semis is achieved at pH 5.5. At the same time a decrease in the bulk density of the dough and the increase in specific volume of the baked product. In this case, the samples are characterized by lower bulk density (0.32 g / cm 3), and maximum specific volume of finished product (365 cm 3 / 100 g). The reasonable amount of components in the bread recipe: table salt - 1.5 %, apple juice - 5.0 %, citric acid - 0.1 % over weight of flour has been recommended. The data obtained form the basis for the development of technology of aerated bread "Atreus" with higher nutritional and biological value. The degree of satisfaction of adult daily need of 100 g of the product is, %: protein - 17, dietary fiber - 39, magnesium - 21, phosphorus - 28, iron - 30, potassium, thiamine and riboflavin - 18. The product is recommended for mass consumption in order to enrich dietary intake with protein, dietary fiber. minerals and vitamins.