INFLUENCE OF CARROT PURE ON DOUGH PREPARATION AND QUALITY INDICATORS OF WHEAT BREAD
Abstract
The article examines the feasibility of using root vegetables – carrots – as innovative ingredients in the baking and confectionery industry. The research method is to establish the effect of carrot puree on the quality indicators of first-grade wheat bread and to justify its use as a natural enricher and dye. The work used first-grade wheat flour, drinking water, pressed baker's yeast, salt, and carrot puree obtained by boiling and grinding root vegetables.Several recipes were developed with different proportions of carrot puree (10%, 15% of the flour mass). For the reliability of the results, the experiments were repeated three times, statistical processing was carried out by the method of variation analysis. It was established that the introduction of carrot puree has a positive effect on the quality of bread: the products are characterized by a more saturated color, a pleasant aroma, increased humidity and a delicate texture. The level of flour replacement with carrot puree was determined, which provides improvement of physicochemical and organoleptic properties without reducing the structural properties of the product. It was noted that partial replacement of flour with vegetable puree contributes to a decrease in moisture, which, in turn, allows adjusting the amount of liquid in the recipe.The practical significance of the work lies in the possibility of creating products of increased nutritional value with improved sensory characteristics, depending on the trends of healthy eating.
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