Improving the quality of wheat bread crispers with different additives

Leidinio DOI: https://doi.org/10.7220/1822-9913.2021The aim of the study – to evaluate the oil absorption content of wheat bread chips with different fiber additives. The research was performed in 2020 in the self-monitoring research laboratory of the company Traškuva ir Ko. Baked wheat bread control samples, as well as three test samples with additives: wheat bread with bamboo fiber (10%, 30 μm fraction), wheat bread with wheat fiber (10%, 30 μm fraction) and wheat bread with apple fiber (10%, 30 μm fractions). High-stability rapeseed oil produced in Germany by Cargill GmbH, which has a shelf life until 2022, is used for cooking chips. Products baking temperature: 170 °C, 175 °C, 180 °C, cooking time 25 s. The experiment found that the lowest fat content was in wheat bread chips with bamboo fibers when fried in oil at 180 °C for 25 s. Wheat and apple fiber supplements did not have a significant effect on the decrease in fat absorption. The cooking temperature also affected the fat content of the product: the lower the cooking temperature, the higher the fat content of the chips. When baking bread chips at 180 °C for 25 seconds, the fat absorption was reduced by 4.9% and 6.1% compared to baked at 170 °C and 175 °C. The cooking temperature is a significant factor in the absorbency of the oil. The obtained results coincided with the data of the research conducted by the researchers: when baking at lower temperatures for a longer time, the oil is absorbed faster into the deeper layers, because the evaporation of moisture and the penetration of the oil are not synchronous phenomena. Substantially the lowest fat content of 21.9% was found in a sample with bamboo fibers with a moisture content of 33% in the semi-finished productAgronomijos fakultetasVytauto Didžiojo universiteta