PITTA BREAD TECHNOLOGY USING QUINOA FLOUR

Abstract

The article develops the technology of "Original" pita bread using quinoa flour. To justify the rational amount of quinoa flour, model compositions of desserts were made. Based on the results of the research, it was established that when the concentration of quinoa flour increases, the organoleptic indicators of the product decrease. It was established that with the addition of 30% quinoa flour (experiment No. 1), there is an improvement in the organoleptic evaluation of "Original" pita bread (5.0 points). This is explained by the soft, pleasant nutty aroma inherent in quinoa flour, and the unusual taste and porous, fluffy texture of the finished bakery product. As a result of comparing the chemical composition of the control and experimental samples (Table 3), it was established that the nutritional value of the "Original" pita bread exceeds the control sample. A significant increase in the content of essential amino acids is also of particular importance, since such a food product is considered complete. The presence of all essential amino acids in the composition of plant products is a rarity. Unlike other sources of vegetable protein, quinoa flour contains all essential amino acids. Taking into account the content of essential amino acids in the experiment, in comparison with the control, it should be noted the uniform supply of essential amino acids to the human body when consuming "Original" pita bread. The developed bakery product can be recommended for food in the daily diets of people working in heavy industry, living in ecologically polluted areas and all strata of the population, as well as for satisfying consumer demand for functional food products.