The effect of adding carrot or beetroot powders on the quality indicators of round cracknel products
Laen...
Kuupäev
2022
Kättesaadav alates
Autorid
Tikhiy, A.V.
Barakova, N.V.
Samodelkin, E.A.
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Estonian University of Life Sciences
Abstrakt
The relationship between carrot/beetroot powders added, the quantity and quality of
gluten in the flour and the moisture, acidity, swelling coefficient and the quality indicators of
round cracknel products has been studied. The carrot and beetroot powders, produced by
Vitbiokor, LLC, and the premium wheat flour were used. The powders were introduced in a dry
and hydrated form. The hydration was carried out at the hydromodule of 1:5 for 40 minutes. The
particle size analysis of raw materials was conducted with the laser diffraction analyzer Malvern
Mastersizer 2000. The proportion of particles of less than 200 µm in the flour made 100%, in the
carrot powder - 77%, in the beetroot powder - 71%. The introduction of carrot/beetroot powders
in the amount of 1.5%, 3.0%, 6.0% and 9.0% by weight of the flour reduces the amount of gluten.
Still, it strengthens the latter, making it possible to mold products with developed porosity. The
introduction of dry carrot powder in the amount of 6% into the sourdough and the dough (1.5%,
3.0%, 6.0% and 9.0%) increases the swelling coefficient of the end products by an average of
15%, while the introduction of the hydrated powder does it by 40%. Similarly, the introduction
of the dry beetroot powder leads, on average, to a 12% increase and of the hydrated powder to a
22% increase. The obtained results proved the effectiveness of introducing carrot/beetroot
powders (preference given to their hydrated types) into the recipe of round cracknel products.
Kirjeldus
Received: February 1st, 2022 ; Accepted: April 5th, 2022 ; Published: April 28th, 2022 ; Correspondence: antontikhiy@yandex.ru
Märksõnad
round cracknel products, carrot and beetroot powders, the quantity and quality of gluten, swelling coefficient, articles