Abstract:

We have analyzed problems arising in the production of bakery products without sugar or with its reduced content. The technological properties of flour made from a new kind of wheat, the waxy wheat variety Sofiyka, which characterize the state of its protein-proteinase complex, were investigated. When evaluating the strength of this flour based on the structural-mechanical properties of the dough prepared from it, it was found that it is characterized as the weaker one compared to baking flour. We have substantiated the advantage of using the weaker amylose-free flour to manufacture products from yeast dough, specifically hardtacks, when substituting sugar with the Jerusalem artichoke powder. The lesser manifestation of the elastic properties of dough prepared from the waxy wheat flour, along with the high gas-forming capability, characteristic of it, would partially neutralize the difficulties arising in the manufacture of products on yeast without sugar. In the course of present research, we determined the effect of flour made from the waxy wheat and the Jerusalem artichoke powder, depending on the stage of its introduction, on a change in the structural-mechanical and surface properties of dough for hardtacks without sugar during its technological treatment ‒ resting-proofing and rolling. During resting, there is a decrease in the shear stress limit and an increase in the stickiness of the dough. Rolling is accompanied by the opposite influence ‒ an increase in its strength and a decrease in adhesion tension. The expediency of introducing the Jerusalem artichoke powder in equal parts at the stages of kneading the sponge dough and regular dough in the production of hardtacks has been shown ‒ these samples were characterized by the looser structure compared to the sample whose preparation involved introducing the Jerusalem artichoke powder when kneading the sponge dough. It was established that the combined application of flour made from the waxy wheat and the Jerusalem artichoke powder when preparing semi-finished products for hardtacks without sugar contributes to obtaining the dough with lower strength, adhesive properties, and elasticity, and a well-loosened structure, compared to control Author Biographies Katerina Iorgachova, Odessa national academy of food technologies Kanatna str., 112, Odessa, Ukraine, 65039 Doctor of Technical Sciences, Professor Department of bakery, confectionary, pasta and food concentrates technology  

Keywords: