Possibility of using a plant dispersion from legume grains to improve the properties of wheat bread

Bread made from wheat flour is a socially important food product that is in stable demand among the population. Over the past two decades, bakery technology has seen a trend toward the growth of mass-market products enriched with essential nutrients, taking into account consumer preferences. The most important property for consumers of bakery products, among others, is maintaining their freshness during storage. To enrich the recipe, a plant dispersion was chosen from sprouted peas of the Pamyati Khangildina variety and beans of the Lukerya variety, which are 1.2 and 1.6 times higher in protein content than pasteurized skim milk and the plant-based drink “Soy Milk” by 1.2 and 1.6 times, respectively. To optimize the dosage of the plant dispersion, its effect on the organoleptic, physico-chemical and structural-mechanical properties of the crumb was studied. Dispersion dosages of 10%, 15% and 20% by weight of flour were used. It was established that the use of a plant dispersion from sprouted grains of peas and beans in an amount of 20% by weight of flour in the wheat bread recipe has a positive effect on its quality indicators. There was an increase in specific volume by 3.0% and 3.3%, respectively, an increase in porosity by 2.6 and 3.0%, respectively, an increase in the overall crumb deformation (compressibility) by 20.11 and 26.43%, with - responsibly in relation to the control sample. The total organoleptic assessment score on a 100-point scale exceeded the control sample by 4.82 and 6.56 points, respectively. The use of a plant dispersion in an amount of 20% by weight of flour in the bread recipe also ensures the stability of physico-chemical parameters during storage for 72 hours. It has also been established that when consuming 100 g of bread, which contains 20% of a plant dispersion, a degree of meeting the daily physiological need for protein by 9.9%.