The technology of making wheat bread made of whole grain flour
Наталья Анатольевна Шмалько, Tamara Vanitskaya, L. A. Kudryavtseva, И.А. Никитин, Л. Ф. Пономарева, E. A. Solov
Proceedings of the Voronezh State University of Engineering Technologies
Abstract
The article presents the results of the development of a technology for the production of wheat bread from wholemeal flour obtained from spring wheat of the Tulaykovskaya 10 variety. The qualitative characteristics of this wheat variety and the characteristics of the resulting flour, including protein, gluten, and physico-chemical properties, were analyzed. The peculiarities of dough formation, the composition of its fermenting microflora and modern cooking methods, including those based on ferments with directed cultivation of microorganisms, are considered. Formulations and parameters for the production of wheat bread from whole grain and varietal flour have been developed. During the experiments, optimal breeding modes and industrial use of thick wheat starter culture obtained from a sp