Sea buckthorn processing products introduction influence on the wheat whole grain bread quality

The aim of research is to study the effect of adding sea buckthorn oil and sea buckthorn flour to the formulations of whole wheat bread on the duration of dough fermentation and the quality of finished baked products. Research was carried out by means of test laboratory baked goods with the addition of sea buckthorn processing products in the form of sea buckthorn oil and sea buckthorn flour, which were added to the dough during kneading. The assessment of the organoleptic indicators of the quality of finished baked products was carried out in accordance with the current standard. As a result of the sensory evaluation, it was found that the best options were with the introduction of 0.05 % sea buckthorn oil and the ratio of wheat to whole grain flour 70:30, as well as with the addition of 3 % sea buckthorn flour and the ratio of wheat to whole grain flour 50:50. Physicochemical indicators were determined by standardized methods of analysis. With the introduction of sea buckthorn flour, the acidity of the crumb of the finished products noticeably increased (from 2.5 to 4.5 °H) and the porosity slightly decreased (from 76 to 62 %), the moisture index also slightly decreased (from 44 to 42 %). At the stage of dough formation, it was noted that the duration of fermentation with the addition of sea buckthorn flour is reduced depending on its dosage: when 3 % is added, it is reduced by 15 minutes, 5 % - by 20 minutes. Sea buckthorn flour in whole grain wheat bread had a positive effect on its yield, with a slight decrease in bake, especially in the variant with 3 % of its application. Sea buckthorn oil, when added to the dough, practically did not affect the yield of bread and packets. The positive influence of sea buckthorn flour on the course of the technological process and quality indicators of finished bread is noted.