INFLUENCE OF LEGUME PROCESSING PRODUCTS ON THE QUALITY OF WHEAT FLOUR BAKERY PRODUCTS

Abstract

The paper considers the possibility of using a mixture of chickpea flour, tiger nut and wheat flour in the production of wheat bread. At the first stage, the influence of different ratios of chick-pea flour, tiger nut flour and wheat flour of the first grade on the properties of wheat gluten was investigated. As a result of the study, the optimal options for carrying out a trial laboratory baking of bread were established. At the second stage, the indicators of bread quality were studied with the addition of mixtures of chickpea flour, tiger nut flour and wheat flour of the first grade in the ratios 0:0:100; 5:5:90; 5:10:85. The research was conducted in the laboratory of the Department "Technology of storage and processing of agricultural raw materials and public catering" of the Volgograd state agrarian University. In the course of the experiment were studied: problems in the baking industry at the present stage; geography of growth, yield and quality of chickpeas and tiger nuts; history of production and prospects for further use; the impact of chickpeas and tiger nuts on human health and well-being; organoleptic indicators of quality of bread with added flour of chick peas, tiger nuts and wheat flour of the first grade; physical-chemical indicators of quality of bread with added flour of chick peas, tiger nuts and wheat flour of the first grade. As a result of the study, the possibility of producing wheat bread using chickpea and tiger nut flour was established, as well as the optimal dosage of tiger nut flour and wheat flour of the first grade 5:5:90% was es-tablished, allowing to obtain bread with consistently high organoleptic and physico-chemical pa-rameters.