Recipe development and quality assessment of enriched crispbreads

02021


Introduction
The production of food products beneficial to human health is one of the most important areas of development of the food industry in modern society.The main trend in the production of healthy food remains the revision of the recipes of traditional products by introducing new components into their composition, which make it possible to enrich the chemical composition and increase the nutritional value without deteriorating the quality of the final products.
One of the promising food products that have found their consumers are bakery products of long-term storage -crispy loaves [1].The range of manufactured loaves is constantly expanding due to changes in the recipe of traditional products.The main component of bread is flour -wheat or rye, or a mixture of them.
Traditional loaves are a food product that compensates for the human body's need for carbohydrates, primarily digestible.However, enriching them with a protein component, vitamins and minerals makes it possible to balance the chemical composition of loaves and consider them as a functional food product [2,3].The conducted scientific studies confirm the expediency of introducing into the composition of loaves to improve the trace element composition and increase the content of group B vitamins of non-traditional types of flourpea, buckwheat or pumpkin [4,5].There are also known ways to increase protein, carbohydrates, including fiber, and minerals by using brown algae powder for the preparation of waffle loaves, adding turnip powder or milk thistle powder with a vitamin-mineral mixture to the recipe [6,7,8].Studies have found that the introduction of apple powder into the recipe of loaves has a positive effect on organoleptic parameters, first of all, the color and aroma of finished products improves [9].According to researchers, in addition to increasing the nutritional value, the enrichment of crusty bread with buckwheat flour and grape seed powder, hop extract has a positive effect on the structural and mechanical properties of finished bread [10,11].
The results we obtained earlier allow us to assert that the use of soy processing products in the production of bakery products makes it possible to enrich finished products with protein substances, lipids, isoflavones, and other valuable nutrients [12].
A number of researchers confirm the high nutritional value and the presence of antioxidant properties in the seeds and skins of grapes.The introduction of waste fractions of grapes (peel with seeds) as an additional ingredient in food formulations is due to the presence of fiber, polyphenols and vitamins in them [13,14].
The analysis of the literature and the generalization of the research results made it possible to determine the need to develop a technology for preparing enriched crusty bread.To increase the protein content and give the product antioxidant properties, we investigated the possibility of introducing into the composition of crusty bread powder obtained during the processing of soy and waste fractions of grapes obtained in winemaking and juice production.

Materials and methods
The aim of the work was to create a recipe for enriched crusty bread by introducing soy-grape protein-carbohydrate powder into their composition to increase the nutritional value and balance of the chemical composition.
To achieve the purpose of the study, the following tasks were solved:  development and justification of the parameters of the technology for obtaining soygrape protein-carbohydrate powder as a functional ingredient for food products;  substantiation of the recipe of crusty bread using soy-grape additives;  comparative assessment of the chemical composition, nutritional value and organoleptic characteristics of crusty bread prepared according to the developed technology.

Materials
Research has been carried out on the development of soy-grape protein-carbohydrate powder technology and its introduction into the composition of crusty bread to enrich the chemical composition and increase nutritional value.
The objects of research were the main types of raw materials used: soy grain varieties of Amur selection Kitross, squeezes of fresh grapes, succinic acid, quality and safety compliant with the requirements of current regulatory documents, soy-grape protein-carbohydrate powder, bread made from a mixture of rye and wheat flour (control), bread from a mixture of rye and wheat flour with the addition of soy-grape powder, the processes of preparation of soy-grape powder and crusty bread.

Methods
Physico-chemical parameters and organoleptic characteristics were determined in accordance with standard methods, which are set out in the regulatory documentation.Experimental data were processed by statistical analysis methods using the Microsoft Excel and Statistika application software package.

Research methodology
At the first stage of the research, soy-grape protein-carbohydrate powder was obtained.To do this, soy grain of the high-protein Kitross variety was sorted, removing damaged specimens, washed and soaked in an aqueous medium for softening.The prepared grain was mixed with freshly harvested grape extracts, which included the skin and seeds, water was introduced into the mixture and grinding was carried out until a suspension was obtained.During the grinding process, the mixture was heated to improve the extraction of soluble substances [15].
When obtaining a combined powder from soy, one of the main processes is the extraction of protein substances of raw materials by protein coagulation.This process is characterized by the introduction of acid into the suspension.To coagulate protein substances and enrich the mixture with a physiologically functional ingredient, a coagulant was introduced into the finished suspension -an aqueous solution of succinic acid (E 363) before the formation of a floccular precipitate [15].The suspension was left to form a clot and split into fractions.The liquid fraction -serum was separated from the clot by pressing, and the resulting clot was formed into granules, which were dried and crushed to a powdery state.
To establish the optimal parameters of the process of obtaining soy-grape proteincarbohydrate powder, the factors that influence the organoleptic characteristics of the additive were determined -the amount of grape pomace in the mixture, the diameter of the granules sent to drying and the drying temperature.The experiments were carried out in a fourfold repetition, the results of the experiment were entered into the matrix.The values in the tables are the arithmetic mean, the reliability of which is P = 0.95, the confidence interval is ± 5.0%.
Based on the results of processing experimental data, a second-order mathematical model was obtained, which characterizes the process of obtaining a functional additive in the form of soy-grape protein-carbohydrate granules.
Soy-grape powder obtained according to the developed technology, taking into account reasonable parameters, was studied according to physico-chemical, organoleptic, microbiological and safety indicators.
Soy-grape protein-carbohydrate powder was used in the development of a model formulation of enriched crusty bread.The powder was added to the standard recipe of wheatrye bread, replacing part of wheat and rye flour, in an amount of 10% of their total weight.The loaves were prepared according to traditional technology, then a comparative analysis was carried out with the control (rye-wheat loaves without additives) according to physicochemical and organoleptic parameters.

Results and discussion
In the course of experimental studies, the most significant factors affecting the organoleptic characteristics of soy-grape protein-carbohydrate powder were identified, these include: the mass fraction of freshly harvested grape pomace -С, % (X 1 ); the diameter of the forming granules of the protein-carbohydrate clot -D, mm (X 2 ) and the drying temperature of the formed granules -T, ° C (X 3 ), which are presented in Table 1.The criterion for optimizing the process is the number of points obtained as a result of an organoleptic evaluation (maximum 25 points on a five-point evaluation scale) -B, points (Y).The results of the experiments conducted according to the standard matrix of the complete factor experiment are shown in Table 2.An adequate mathematical model of the organoleptic evaluation of the obtained soy-grape granules, when the Fisher calculated criterion is greater than the Fisher tabular criterion, is obtained as a result of regression analysis of the dependence Y=f(X 1 ;X 2 ;X 3 ) in coded form has the form (1): in the decoded form it has the form (2): The analysis of the obtained model showed that the optimal values are: the mass fraction of freshly harvested grape pomace -53 %; the diameter of the formed granules of the proteincarbohydrate clot -2.3 mm and the drying temperature of the formed granules -84 ° C. With these values, the score is 23 points.
The results of studies of the process of obtaining soy-grape protein-carbohydrate ingredient confirm our previous studies [12] on the influence of the mass fraction of grape pomace, the diameter of granules and their drying temperature on the quality of the resulting component.
The granules obtained by the developed technology for better mixing and distribution in the structure of the products were crushed to a powdery state, then their chemical composition was studied (Table 3).The powder according to organoleptic characteristics is a homogeneous, loose, finely dispersed mass, without foreign inclusions, has a pleasant grape flavor and odor, without foreign flavors and odors, cream color.
In addition, the resulting additive in the form of a powder has a relatively high biological and energy value, tannins and coloring substances are contained in the soy-grape powder, and due to the introduction of succinic acid into the composition, it has antioxidant properties.
In contrast to the studies conducted by E.S. Bychkova et al., for the production of pea flour as a component of crusty bread, soy-grape protein-vitamin powder contains in its composition a whole complex of nutrients, including in addition to proteins, carbohydrates and minerals, additionally tannins, vitamin E and succinic acid (acting as antioxidants), and the content of B vitamins significantly exceeds their content in pea flour makes it possible to provide 29 % of a person's daily need for them when eating 50 g of bread, against 15 % given in the authors' work [4].
The resulting soy-grape protein-carbohydrate powder was used in the technology of crusty bread.To create a model recipe, a traditional recipe of "Homemade" crusty bread was chosen, in which part of wheat and rye flour was replaced with soy-grape proteincarbohydrate powder (Table 4).
When determining the amount of the added additive, we were guided, first of all, by its influence on the organoleptic and physico-chemical characteristics of finished products.As a result of a series of conducted experimental studies, it was found that the amount of soygrape additive in the form of powder more than 25 % of the flour weight negatively affects the structure and rheological characteristics of the dough, the dough has a liquid consistency, rises poorly during fermentation.At the same time, the addition of an additive of less than 25 % does not affect the nutritional value and organoleptic characteristics of the finished loaves.

Conclusion
The results of the conducted studies have shown that the introduction of soy-grape proteincarbohydrate additives in the form of powder into the composition of crusty bread makes it possible to enrich their chemical composition with vegetable protein, dietary fibers, vitamins, minerals, succinic acid, which together increases the nutritional value of finished products.The use of an innovative ingredient in the formulation will make it possible to obtain a functional food product that contains physiologically functional components in quantities comparable to the recommended daily rate of their consumption.In addition to nutrients, the developed product contains a complex of antioxidants contained in grape skins and seeds.
Enriched crispy breads prepared according to the developed recipe can be recommended for nutrition to the population in order to prevent diseases of the cardiovascular system, intestines and pancreas, allergies or diabetes mellitus.
In further studies, the obtained physiologically functional ingredient in the form of soygrape protein-carbohydrate powder can be used in the formulations of various foods to enrich their composition and increase nutritional value, which opens up prospects for the development of new types of functional foods.

Table 1 .
Levels and intervals of variation of factors.

Table 2 .
Matrix of the complete factorial experiment.

Table 3 .
Chemical composition and energy value of soy-grape protein-carbohydrate powder.

Table 4 .
Recipes of crispy bread.