TECHNOLOGY OF WHEAT BREAD WITH LEAVE WITH THE USE OF GRAPE MUST

Abstract

A) Sales of bread and bakery products in Russia for 2015-2019 are decreasing. In general, over a five-year period, they decreased by 5.4 % and in 2019 amounted to 7.59 million tons [1]. A similar situation is observed in the Bryansk region. Consumption of traditional bakery products in the period 2014-2019 decreased by 9 % [2]. The movement of the population towards proper healthy nutrition is becoming more and more stable and the existing assortment does not meet the needs of the modern consumer. There is a need to search for new approaches to solving this issue. The search for a solution to the issue of obtaining healthy bread sometimes finds an answer in the old recipes of different peoples. Thus, in Gagauzia, bread is still baked using dry sourdoughs derived from grape must, a mixture of wheat or corn flour. b) The purpose of the research was to develop a technological process for producing wheat bread based on dry sourdough based on grape must, to determine the organoleptic and physicochemical characteristics of such a bakery product, to develop a technical and technological map of this product. The object of research was baked wheat bread, prepared on the basis of sourdough from grape must and corn flour. The starter culture was subjected to microbiological research in the laboratory of the Federal Service for Veterinary and Sanitary Supervision of the Federal State Budgetary Institution «Bryansk Interregional Veterinary Laboratory» (extract from the Test Protocol No. 18-10999 dated 30.05.2018). Evaluation of organoleptic indicators (appearance, crust color, crumb condition, smell, taste) according to GOST 5667-75 and physical and chemical: humidity (GOST 2109-75), porosity with Zhuravlev’s probe (GOST 5669-96), acidity (GOST 5670-96). c) Wheat bread made from grape must, the process is not complicated, but time-consuming. It takes 6-7 hours to prepare the dough. The process of creating a dough takes place in 2 stages (the first is the soaking and swelling of the starter cake; the second is the proliferation of yeast cells). The kneading and ripening of wheat bread dough is 2-2.5 hours. The moisture content of the dough is 50%, the duration of the whole process of making bread takes 8-10 hours. The energy value of the product was 242 kcal. The product yield was 160 %, the acidity of the finished product was 4.3. The mass of one bakery product was 730-740 g. It is necessary to bake such bread at a temperature of 190-200 °C. d) Baked wheat bread was distinguished by high taste, organoleptic and physico-chemical characteristics. Such bread does not cause bloating in the intestines and has a beneficial effect on its microflora.