| Issue |
E3S Web Conf.
Volume 279, 2021
III International Conference “Energy Efficiency and Energy Saving in Technical Systems” (EEESTS-2021)
|
|
|---|---|---|
| Article Number | 03020 | |
| Number of page(s) | 7 | |
| Section | Energy Efficiency and Energy Saving in the Technological Processes of the Agro-Industrial Complex | |
| DOI | https://doi.org/10.1051/e3sconf/202127903020 | |
| Published online | 01 July 2021 | |
The use of crushed grain of spelt in wheat bread technology
1
Oryol State University named after I.S. Turgenev, 95, Komsomolskaya st., Oryol region, 302026 the Russian Federation
2
Orel State Agrarian University named after N. V. Parakhin, 69 Generala Rodina str., Oryol region, 302019 the Russian Federation
3
North Ossetian State University named after K. L. Khetagurov, 44-46 Vatutina str., Vladikavkaz, Republic of North Ossetia – Alania, 362025, the Russian Federation
* Corresponding author: hmelevaev@bk.ru
Spelt is a valuable crop, known for a long time, but little used currently. The increased interest in it is explained by the great potential of this crop, which lies in its rich chemical composition, and the possibility of using it as a source of alternative raw material in the baking industry. The possibility of using crushed spelt grain (spelt groats) in the technology of wheat bread with increased nutritional value and functional orientation is considered. A rational way of soaking spelt groats has been determined. The influence of spelt groats on the properties of the dough and quality indicators of wheat bread has been studied. A rational dosage of spelt groats has been determined, the use of which makes it possible to obtain bakery products that are as close as possible to the control sample in their physical and chemical parameters.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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