UTILIZATION OF WHOLE WHEAT FLOUR IN PIZZA PRODUCTIONS

Abstract

The paper examines the possibility of using whole grain wheat flour in the production of pizza base in order to increase the nutritional value of the product. Whole grain flour was introduced to replace part of the premium wheat flour and tested samples with the replacement of part of the premium wheat flour with whole grain wheat flour in the amount of 30% - sample No. 1, 50% - sample No. 2, as well as sample No. 3 with a complete replacement of wheat flour for whole grain flour. Based on the results of experimental laboratory baking, the organoleptic characteristics of the studied samples were determined in accordance with GOST 9959-2015 and it was found that the introduction of whole grain flour does not impair the organoleptic properties of the products. Partial and complete replacement: replacing premium wheat flour with whole grain flour allows you to increase the content of dietary fiber in the pizza dough base. The amount of minerals and vitamins also increases according to the increase in the content of whole grain wheat flour in the test base of the samples, which helps to increase the nutritional value of the finished products.