INVESTIGATION OF THE INFLUENCE OF AMARANTHIC FLOUR ON THE QUALITY OF BAKERY PRODUCTS
The introduction presents expediency of using amaranth flour in the technology of bakery products is justified with the aim of improving their quality indicators and improving the chemical composition. In the section "Materials and methods of research" the regulatory documentation is presented, on the basis of which specific properties of bread samples were established. The main part presents the results of the study of the effect of introducing amaranth flour in the formulations of two types of traditional bread - wheat and wheat-rye. In the products, the flour was changed to amaranth flour in quantities of 5, 10, 15, 20, 25 and 30 %. The results of the evaluation of organoleptic and physicochemical indicators of the quality of bakery products are presented and analyzed. The results of the tasting are presented in the form of profilograms of organoleptic indicators of the quality of bread prepared with the addition of amaranth flour. It has been established that it is preferable to introduce amaranth flour into wheat-rye bread, since wheat products with amaranth are characterized by low consumer properties (appearance, crumb condition and crust, porosity). It is shown that bread with amaranth flour has a higher mass fraction of mineral substances in comparison with the control samples. The optimum level of substitution of a mixture of wheat - rye flour for amaranth flour is determined equal to 15 %, at which the best characteristics of the product are achieved. A technological scheme for the production of a bakery product with amaranth flour is described, which includes the combination of all the formulation ingredients, the preparation of the dough by a no-break method, its cutting, shaping and proofing of semi-finished products, baking and cooling of products. In conclusion, the practical significance of the work done is revealed.