Netradicinių miltų panaudojimas biologiškai visaverčiams duonos gaminiams

Abstract

The objective of this study is to research and evaluate the influence of the pumpkin pulp and tubers of Jerusalem artichoke flour additives on the quality of the wheat bread. Methods and Conditions. The experiment was carried between 2012–2013. The pumpkin pulp and flour of artichoke tubers were produced as well and chemical analyzes were conducted in The Institute of Agriculture and Food Sciences, laboratories of vegetable food raw materials quality, agronomic and husbandry research. The bread have been baked in the joint stock company's „Lietuvos Gurmanas” bakery. The traditional wheat bread has been baked and wheat bread with 10 % of the pumpkin pulp or artichoke roots flour additives added. With the help of standard methods the bread pulp acidity, porosity, crude proteins, crude fats, crude ash, crude fibers were defined. The biggest amount of the crude protein of 13.52 % and the crude ash of 2.78 % was found in the wheat bread that was enriched by Jerusalem artichoke flour. The biggest amount of the crude fiber of 9.64 % and the crude fat of 6.15 % was found in the wheat bread that was enriched with the pumpkin pulp flour. It was defined that the additives of the Jerusalem artichoke and pumpkin pulp flour reduces the wheat bread acidity.