Influence of the concentrated apple alimentary fiber on the baking properties of flour mixtures

Abstract

Enriched bakery projection requires an integrated approach to satisfy consumers, both in the sensory characteristics of the product and in its composition. When implementing this approach, it is advisable to research the influence of enriching ingredients on the baking properties of flour mixtures, in which these ingredients are introduced. As an enriching ingredient was selected dried and milled husks from apple juice of direct spinning, which relates to semi-concentrated alimentary fiber. The results of studying the behavior of model mixtures of wheat flour and concentrated apple alimentary fiber, carried out on Brabender devices – amylograph and farinograph – showed a significant change in baking properties. With an increase in the dosage of the semi-concentrated alimentary fiber in the mixture till 15 %, the dough formation time and its viscosity increase, the stability and complex quality characteristics according to the farinogram decrease, thinning grows. The established patterns can be due to the moisture redistribution in dough because of high water-absorbing and water-retaining ability of alimentary fiber. Established patterns should be taken into account when choosing the type of enriched product, the dosage of the enriched ingredient and technology parameters of enriched bakery.