Study of the effect of beer pellet additives on the basic baking properties of wheat flour

Goriainova, Iuliia and Горяйнова, Юлія Артурівна and Горяйнова, Юлия Артуровна and Nazarenko, Iryna and Назаренко, Ірина Анатоліївна and Назаренко, Ирина Анатольевна and Simakova, Olga and Сімакова, Ольга Олександрівна and Симакова, Ольга Александровна and Bodnaruk, Olga and Боднарук, Ольга Анатоліївна and Боднарук, Ольга Анатольевна (2020) Study of the effect of beer pellet additives on the basic baking properties of wheat flour. Обладнання та технології харчових виробництв (1 (40)). pp. 26-31. ISSN 2079-4827

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Abstract

The possibility of using beer grains as an additive to wheat flour in bakery technology has been experimentally proved. It is established that the addition of beer pellets in the amount of 10–30 % by weight of wheat flour reduces the number of falls by 3–11 % compared with the control sample (wheat flour of the highest grade without additives). This indicates the effect of the enzymes of the ad-ditive of brewery on starch, the increase in the autolytic activity of the composite mixture. The addition of beer crumbs weakens gluten, making it darker in color. The results obtained indicate the feasibility of using such composite mixtures in the production of various flour confectionery. In general, it has been proved that the addition of beer pellets (up to 20 %) as a powder does not impair the baking properties of wheat flour.

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