Use of Flour Mixes with Buckwheat Addition in Bakery

Abstract

The results of marketing research of buckwheat flour of different trade marks presented in Tumen are presented. Monitoring has shown, that food value of buckwheat flour is: protein - from 12 to 35,2 %, fats 1 - 8,3 %, carbohydrates 37,1 - 72 %. In buckwheat flour manufactured by LLC «Unigrain» and LLC «Resource» contains vitamins and mineral substances. Researches of the modelling mixes consisting of 80 % of wheat flour and 20 % of buckwheat flour are carried out in the laboratory-bakery at Foodstuff Technology Department of FSBEI Northern Trans-Ural SAU. Crude gluten in flour mixes is defined as 18,8 - 21,6 %. The quality of crude gluten in mixes changes from good to satisfactory strong, 52,0 - 75,3 units of Gluten Strain Gauge. Organoleptic and physical and chemical quality indicators of white bread with addition of 20 % of buckwheat flour according to the State Standard requirements are defined. Organoleptic indicators of finished product were characterized by proper form, smooth crust, elastic crumb and uniform porosity. The crumb colour is grayish and ha a pleasant smell of buckwheat. Physical and chemical indicators are as follows: porosity of bread is 80 %, acidity of bread is 3,2 ̊ Н, that corresponds to bakery products made of wheat flour. Baking of black-white bread with replacement of rye flour for buckwheat flour in amount of 10 % and 20 % is carried out. Replacement of 20 % of rye flour by buckwheat flour improves the properties of black-white bread and allows to increase its yield slightly changing physical and chemical indicators.