The use of non-traditional raw materials in the production technology of bakery products

. Bread and bakery products are one of the staple foods and make up a significant part of the daily human diet. However, the biological value is low and the content of essential amino acids is insufficient. In this regard, the goal of the work was to develop a recipe for wheat bread with the addition of amaranth flour and coriander. To determine the optimal recipe, laboratory baking of prototypes was carried out with different ratios of additional components. The addition of amaranth flour and ground coriander affected the color of the samples: from light yellow in the control to light brown in the test samples. The taste and smell of the prototypes also changed with the increase in non-traditional raw materials in the recipe. The acidity of the crumb increased depending on the amount of added amaranth flour and ground coriander: from 2.5 ºT for the control sample to 2.7 for the 3rd experimental sample. An inversely proportional effect of amaranth flour and ground coriander on porosity was established, which decreased from 75.0% for the control sample to 71.0% for test sample 3. The addition of amaranth flour and ground coriander to the recipe had a positive effect on the mass fraction of protein - the maximum value This indicator was recorded in samples 2 and 3 (8.3%), which is 0.8-0.1 abs. percent higher compared to the performance of the control sample and prototype 1


Introduction
Bread and bakery products play an important role in the human diet, being traditional and integral food products.Regardless of the significant differences in average bread consumption in different countries, it remains an integral part of our daily diet, being a major source of carbohydrates, proteins and B vitamins.
However, in order to improve the quality of food products and optimize the nutrition of the population, they began to introduce new non-traditional types of plant raw materials that have a balanced complex of proteins, lipids, minerals and vitamins.In addition, such raw materials have high nutritional, taste, and therapeutic and prophylactic value [1][2][3][4].
Amaranth is a promising unusual raw material for obtaining various functional food additives and new food products.The seeds of this plant are superior to many traditional crops in the content of protein, amino acids, vitamins, macro-and microelements, biologically active substances and oil/ The protein content in amaranth seeds averages 14.0-20.0%,starch -60-62%, fat -5.8-9.7%, and dietary fiber -3.9-16.5%.The protein of amaranth seeds is dominated by waterand salt-soluble fractions, which account for up to 75% of the total amount of proteins.The content of the amino acid lysine in amaranth protein is twice that of wheat protein.Due to the high content of lysine, tyrosine, phenylalanine, isoleucine and a balanced ratio of all essential amino acids, amaranth protein has a higher biological value than wheat protein by 15-18% [5][6].
Amaranth grain and its processed products are a new source of raw materials for the food industry, offering valuable chemical composition and a wide range of physiologically functional food ingredients.This makes them a promising option for use in food production [7][8][9].
Another promising group of sources of natural antioxidants are aromatic plants.These plants have a rich, varied chemical composition and high biological activity.Their antioxidant activity is due to the presence of polyphenols, phenolic compounds, flavonoids and tocopherols.
Coriander is a spice plant and has many beneficial properties.Its green leaves contain huge amounts of vitamin C, rutin and carotene, making it an excellent source of nutrients.Coriander fruits contain essential and fatty oils, which gives them a special aroma and taste.
Moreover, the use of coriander and other non-traditional types of raw materials makes it possible to increase the nutritional value of bread, improve its physicochemical and organoleptic properties, and also intensify the technological process when processing flour with reduced baking properties.This also makes it possible to diversify the range of baked goods and create types of bread with a modified chemical composition that have medicinal and preventive properties [10].
Thus, the use of non-traditional raw materials helps to save primary and additional raw materials, as well as improve the quality and beneficial properties of bakery products.

Materials and methods
The purpose of the research work was to develop a recipe for wheat bread with the addition of amaranth flour and coriander.
Organoleptic and physicochemical parameters were determined according to GOST methods.
The sample recipes are presented in Table 1 (at the ratio of components per 100 kg of flour), kg.

Results and Discussion
Based on the results of laboratory baking, organoleptic indicators were studied (Table 2).Analysis of the table data shows that the test samples, like the control sample, had high organoleptic characteristics.
The addition of amaranth flour and ground coriander affected the color of the samples: from light yellow in the control to light brown in the test samples.
The taste and smell of the experimental samples changed as the non-traditional raw materials increased in the recipe: light spicy taste and aroma of amaranth (89% wheat flour + 10% amaranth flour + 1% ground coriander), light spicy taste and aroma of amaranth and coriander (87% wheat flour + 10% amaranth flour + 3% ground coriander), light spicy taste and aroma of amaranth and pronounced coriander (85% wheat flour + 10% amaranth flour + 5% ground coriander).
The results of determining physicochemical parameters are presented in Table 3.

Table 2 .
Organoleptic and physico-chemical characteristics of samples.