Usage of Extrudate from a Mixture of Wheat Grain and Potato in Bread Baking
The research was carried out in order to improve the quality of potato purification introduced into the mixture before extrusion and to evaluate the organoleptic and physicochemical parameters of quality and nutritional value of bread when an extrudate based on wheat grain and potato is added to the flour. For dry cleaning of potato from soil contamination, an installation developed in Krasnoyarsk State Agrarian University was used. At optimum constructive-regime parameters of operation, the equipment provides the residual contamination of potato not more than 1.55 % at the capacity of 2.65 t/h and the specific energy intensity of 1.05 kWh/t. Preliminary dry cleaning of potato decreases the volume of water, required for its washing, by 15-25 %. Potato, crushed to the state of gruel, before the extrusion was added into the crushed wheat grain at a rate of 5 % and 10 %. It was optimal to apply 5 % of crushed potato. Powder from the extrudate of a mixture of grain and 5 % of potato was used as an additive at baking of bread from premium flour in the share of 5-15 % of the flour weight. Tinned bread was baked. Dough kneading was carried out by the straight method. The replacement of 10 % of the flour with the extrudate did not reduce the quality of bread. When this dose was exceeded, the porosity of the bread decreased below the permissible level of 74 % (up to 63.3 %) and the foreign taste and odor in the bread appeared. The protein content in the bread with the addition of extrudate increased by 3.5-4.0 %. The improvement of technical facilities and the use of extrudates based on a mixture of grain and potato can increase the nutritional value of bread. The extrudate can be used as a semi-finished product to expand the range of bakery products.