Study of quality bagels vanilla with the use of flour from spent grains

Nazarenko, Iryna and Назаренко, Ірина Анатоліївна and Назаренко, Ирина Анатольевна and Goriainova, Iuliia and Горяйнова, Юлія Артурівна and Горяйнова, Юлия Артуровна and Bodnaruk, Olga and Боднарук, Ольга Анатоліївна and Боднарук, Ольга Анатольевна and Svetlichnaya, Olga and Світлична, Ольга Олександрівна and Светличная, Ольга Александровна (2020) Study of quality bagels vanilla with the use of flour from spent grains. Наукове фахове видання. Технічні науки, 2. pp. 175-185. ISSN 2078–0877

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Abstract

Objective. The aim of this work is to develop technology for vanilla bagels using flour from beer grains and study the main indicators of their quality. Methods. Subjects of research were identified: fresh beer grains, dried beer grains, beer grains flour, dough with the addition of beer grains flour, lamb products. Preparation of beer grains included its drying, grinding and fractionation. Beer pellet was poured on a baking sheet with an even layer 20 mm thick and dried in an oven at a temperature of 70 ° C. The use of this temperature eliminates the possibility of degradation of protein and other substances and is guaranteed to preserve the main biological activity of the final product. During the drying period, every 10 min. the stairs were intensively mixed. The total drying time was 2 hours 35 minutes. Results. An analysis of the results shows that the addition of flour from beer grains in an amount of 10-30% by weight of wheat flour weakens gluten, its color becomes darker. This allows the use of such composite mixtures in the technology of bakery products, in particular vanilla bagels. The addition of flour from beer grains in an amount of 30% significantly weakens gluten. Thus, it was found that the addition of flour from beer grains in an amount of up to 20% by weight of wheat flour does not impair its baking properties. The obtained experimental data indicate the advisability of using the specified ratio of flour from beer grains and wheat flour in the technology of bakery products, in particular vanilla bagels.

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