Application of pectin-containing concentrate from Portúlaca Olerácea in the production of first-grade wheat bread
Abstract
With the help of food additives from plant raw materials, you can increase the nutritional value of the product and give it medicinal properties. Such additives include pectin, which is a natural detoxifier. Of particular interest are studies of pectins, which have high protective properties against radioactive metals entering the human body. The purpose of this study was to study the possibility of using pectin concentrate from purslane in the production of bread. The objects of the study were pectin concentrates from purslane; Wheat flour; bread samples. A bread recipe has been developed with the addition of pectin concentrate from Portúlaca olerácea (purslane). When adding the concentrate, the dimensional stability of the product improves, the porosity and specific volume of the bread increases. The amount of concentrate that has the most beneficial effect on the duration of fermentation and the quality of bread is 0.5% of the amount of flour. With this dosage, the best organoleptic characteristics are achieved. All physical and chemical indicators remain within the requirements of regulatory documents. This bread can be recommended for preventive nutrition, since pectin concentrate has a therapeutic effect on the human body. Analysis of bread made from first grade wheat flour by adding pectin concentrate 0.5% by weight of flour was carried out at the State Scientific Center for Quality Control. In our opinion, it is advisable to use pectin-containing concentrate from purslane, as the most accessible and cheapest raw material.