Investigation of effect of amaranth flour on the amino acid composition of bakery products
The work is devoted to the study of the possibility of using promising for baking non-traditional plant materials - amaranth flour, which has a valuable chemical composition, nutritional and biological value. The introduction indicates a problem of this research - the nutritional and biological value of breads as products of daily consumption requiring improvement. Based on the literature data, the results of studying the chemical composition of amaranth flour, its influence on the quality of traditional raw materials, semi-finished products and finished products are presented. Amaranth flour has a more balanced amino acid composition compared to wheat flour, so it is advisable to use it in breadmaking instead of wheat and rye flour to improve the balance of limiting amino acids. The findings suggest the feasibility of using amaranth flour in the production of bakery products. The purpose of research is to study the amino acid composition of bakery products by replacing wheat and wheat-rye flour with amaranth flour in them. In the course of experimental studies it is found that the introduction of amaranth flour contributes to the improvement of the quality of bakery products, including the nutritional and biological value of bread. It has been proven that the introduction of amaranth flour into the composition of the formulations in the following ratios is the most effective: wheat-rye bread - 5 % by weight of flour, wheat bread - 10 %. This ratio of prescription components provides good organoleptic and physico-chemical quality indicators, high nutritional value and amino acid composition. The conclusions justifies that the rationale for the expediency of using non-traditional plant materials in bread baking can make a significant contribution to solving the problem of deficiency and insufficiency of essential nutrients among the broad masses of the adult population and will expand the range of bakery products.