Influence of the concentrated apple alimentary fiber on the rheological properties of the dough

Abstract

The  development  of  enriched  bakery  products  by  adding  ingredients  with  proven  physiological  effects  into  recipe  compositions  belongs  to  the  field  of  healthy  nutrition.  In  accordance  with  the  updated  norms  of  the  physiological  needs  for  energy  and  nutrients,  these  ingredients  include  raw  materials  that  can  meet  the  organism  need  for  alimentary  fiber.  In  continuation  of  previously  published  studies,  the  effect  of  dried  and  crushed  apples  husks,  as  a  secondary  product  in  direct pressed  juice  technology,  on  the  rheological  properties  of  the  dough  was  studied.  Model  mixtures  of  first  grade  wheat  flour  and  apple  husks  were  identified  as  dietary  fiber  concentrate.  The  physical  properties  of  dough  were  determined  on  a  Brabender  extensograph.  It  has  been  established  that  the  alimentary  fiber  concentrate  from  apples  has  a  significant  effect  on  the  stability  and  extensibility  of  the  dough , as  well  as  on  the  patterns  of  changes  in  these  indicators  during  the  resting  process.  The  rheological  characteristics  of  dough  from  mixtures  of  first grade  wheat  flour  and  alimentary  fiber  concentrate  at  a  ratio  in  mass  fractions  of  90:10  and  85:15  shows  the  difficulty  of  achieving  the  traditional  shape,  porosity  structure,  and  appearance  of  finished  bakery  products.  Accordingly,  there  are  required  both  the  development  of  technology  parameters  and  measures  of  bread  promotion,  the  functionality  of  which  in  terms  of  alimentary  fiber  is  ensured  by  the  addition  of  more  than  10 %  of  dietary  fiber  concentrate  from  apples.