THE INFLUENCE OF ADDITIVES FROM FRUITS OF MOUNTAIN ASH, BLACK-FRUITED MOUNTAIN ASH AND DOGROSE ON PHYSICAL - CHEMICAL AND MICROBIOLOGICAL INDICATORS OF THE WHEAT BREAD
The purpose of researches was to establish influence of introduction to dough of the crushed dried fruits of a mountain ash, an black-fruited mountain ash and a dogrose on quality of white bread and the contents of biologically active agents in it. Determination of porosity was carried out by the volume and weight method, humidity - thermo stat-weight, acidities, the ascorbic acid, the sum of painting and tannins - titration, carotene, substances of group of vitamin P (anthocyanins, flavonols, catechins) - by the photometric method. Fresh fruits of mountain ash of the Ruby variety with the initial maintenance of flavonol of 443,2 mg of % after their drying, crushing and addition with the amount of 6,8% in dough provides the content in ready white bread of 12,3 mg of % of flavonol, hips with the content of ascorbic acid of 528 mg of %, catechins of 22,2 mg of % and carotene of 16 mg of % after their similar processing provide the contents in ready white bread of 13 mg of % of vitamin C, 4,4 mg of % of catechins and 2,3 mg of % of carotene, black-fruited mountain ash fruits with the maintenance of antocyanins of 370,1 mg of % and the sum of tannic and painting of 8,3% after similar processing give 13,2 mg % of the antocyanins and 0,3% painting and tannins in bread. The additives of crushed hips in white bread in the greatest degree enriches it with vitamins, and black-fruited mountain ash - painting and tannins. With increase in a share of percent of an additive humidity of finished products decreases, their acidity and the content of biologically active agents increases. The additives of hips most enriches bread with vitamins, mountain ashes of the Sorbinka variety reduce the number of bacteria as much as possible, and black-fruited mountain ash - yeast and mold mushrooms.