Production of Dietetic Bakery Product - Tapa-Nan with Functional Additives
- Anvarbek Yusupovich Beisenbayev
- Zhumakhan Ushkempirovich Myrkhalykov
- Marat Isakovich Satayev
- Zarina Anvarbekovna Beisenbaeva
- Dekkhangul Dzhandarbekova
- Gulzhan Orynbasarovna Kantureyeva
In this study 12 % mixture of mashed carrot and pumpkin and powder of pumpkin seeds and medicinal herbs: St.-John's-wort (Hypericum L); thousand-leaf (Achilea millefolium L.) and licorice root (xty.beat) were used to enrich dietetic bakery product - tapa-nan produced with first grade wheat flour.
The effect of addition on dough on its rheological properties, on bread on its physical-chemical and sensory parameters of bread was studied. The results showed that the baking properties of flour and the rheological properties of the dough with additives at a dosage 12% to weight fraction of flour increased significantly (p<0.05). It was found that the introduction of mixture has intensifying effect on the fermentation process, reduces gluten content and strengthens its structural and mechanical properties. Also the reduction of the dough fermentation period and expenses of dried substances were found. Introduction of functional additives increased the water absorption capacity of flour (WAC), lowered dilution of dough consistency; as well its elasticity improved.
Physical – chemical parameters of the proposed dietetic national bakery product (tapa-nan) such as moisture, porosity, titratable acidity showed no significantly (p<0.05) different. In appearances, taste, smell and flavor definitions showed that addition of 12 % mixture of mashed carrot and pumpkin and powder of pumpkin seeds and medicinal herbs: St.-John's-wort (Hypericum L); thousand-leaf (Achilea millefolium L.) and licorice root (xty.beat) had more to yellowness. In texture characteristics, the result showed the hardness of bread decreased and chew ability improved. Apart from that, biological value of enriched bread increased.
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