atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2023-4-150-155atu-1995Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYРазработка технологии хлеба с использованием зернового сырьяDevelopment of bread technology with the use of grain raw materialshttps://orcid.org/0000-0002-6576-4445НургожинаЖ. К.NurgozhinaZh. К.

050012

Толе би, 100

Алматы

050012

Tole bi, 10

Almaty

juldyz_900@mail.ruhttps://orcid.org/0000-0002-7346-2658ШаншароваД. А.ShansharovaD. A.

050012

Толе би, 100

Алматы

050012

Tole bi, 10

Almaty

Алматинский технологический университетКазахстанAlmaty Technological UniversityKazakhstan20232212202304150155Copyright © Нургожина Ж.К., Шаншарова Д.А., 20232023Нургожина Ж.К., Шаншарова Д.А.Nurgozhina Z.К., Shansharova D.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://atu.ejournal.kz/jour/article/view/1995

   Хлеб, приготовленный на закваске, занимает лидирующие позиции среди другой выпечки в рейтингах диетологов. Это прекрасный источник энергии, он имеет низкий гликемический индекс. Изготовление хлеба на закваске соответствует экологическим требованиям. Использование зерновых компонентов обеспечивает высокую пищевую ценность хлеба и более привлекательные хлебопекарные свойства, как доказывают данные исследования.

   Целью работы было создание зернового хлеба повышенной пищевой ценности с использованием зерновых компонентов.

   В данной работе исследованы возможности разработки хлеба повышенной пищевой ценности с использованием пророщенных зерновых компонентов. В статье показаны результаты исследования качества, пищевой ценности хлеба с зерновыми смесями. Были проведены органолептические, физико-химические, микробиологические и реологические исследования полуфабрикатов и хлеба повышенной пищевой ценности с использованием зерновых компонентов. Доказано, что внесение к массе муки 28 % закваски с компонентами из зерна, которые заранее были подготовлены и пророщены, положительно влияет на пищевую ценность.

   Bread made with sourdough is the leader among other baked goods in nutritionist ratings. It is a wonderful source of energy and has a low glycemic index. Making bread using sourdough meets environmental requirements. The use of grain mixtures and their individual components helps to increase the nutritional value of bread and the quality of bread. This paper presents the possibilities of developing bread of nutritional value using sprouted components. The article presents the results of the study. Quality and nutritional value of bread with grain mixtures and components. Organoleptic, physical and chemical, microbiological and rheological studies of semi-finished products and bread of high nutritional value using grain components were carried out. It is proven that the introduction of 28 % of sourdough starter with components from grains, whish were prepared and sprouted in advance, to the mass of flour has a positive effect on the nutritional value of bread.

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The authors declare that there are no conflicts of interest present.