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Rowan powder based acidifying additive acidifying additive - an alternative to sourdough in the rye-wheat bread production




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Dubrovskaya, N.
Parakhina, O.
Lokachuk, M.
Savkina, O.
Kuznetsova, L.

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Rye is an important part of the cereal food culture in the Russia and Nordic, Baltic and Eastern European countries. Rye bread is often made of whole-grain flour using long-time sourdough. In Russia, rye bread began to be produced less and less often due to the complexity and duration of its technology. Therefore, the development of fast, natural and safe technologies is relevant. The aim of the research was to develop a nutritional acidifying additive based on plant materials (rowan powder, botanical species Sorbus aucuparia) for accelerated rye-wheat bread technology. With an increase in the new plant additive dosage above 3.5%, the dough lifting capacity deteriorated. The bread specific volume and the crumb compressibility deteriorated when additive dosage was higher than 3.5%. It all may be due to the acidity suppression of yeast activity in the dough. Taste and smell was also better in bread with new additive due to the rowan powder chemical composition. The optimum dosage of new additive rowan powder in rye-wheat bread formulation was 3.5% by weight of the flour. Usage of new additive with 0.1% of sodium diacetate allowed slowing down moulding. New acidifying with rowan powder allowed to create accelerated rye-wheat bread technology and to get bread with high consumer properties.



bread making, plant acidifying additive, sodium diacetate, accelerated bakery technologies, articles