The influence of textured flour for the quality of the wheat bread

The aim of this work is how the textured flour influences the quality and safety of the wheat bread in Lithuania. The experimemt consist of two parts: 1) There were made two samples of wheat bread in laboratory: Control (K1 without supplement; M2 plus textured flour of corn, producer „Ustukių malūnas“; M3 plus textured flour of corn, producer UAB “Naujasis Nevėžis“; M4 plus textured flour of rices, producer UAB “Naujasis Nevėžis“; M5 plus textured flour of rices, producer “Ustukių malūnas“; M6 full grain rye textured flour, producer UAB “Naujasis Nevėžis“; M7 full grain wheat textured flour, producer UAB “Naujasis Nevėžis“; M8 extra wheat textured flour, producer UAB “Naujasis Nevėžis“; M9 second class wheat textured flour, producer UAB “Naujasis Nevėžis“ and M10 textured flour of barley, producer UAB “Naujasis Nevėžis“; 2) The samples made in manufacturing conditions (partly and fully baked) plus textured rice and corn flour supplement. There were measured capacity, humidity and porosity of the bread pulp for the ready samples, there were made sensory analyses and investigated stale (after 12; 36 and 60 hours) using machanical texturegraf and acoustic spectofotometry and evaluated influence of packing in a modified gas atmosphere (CO2 30 % + O2 70 %) for the microbiological bread rot after 8 days. Determination, that wheats breads quality improving, the best fit top quality wheats textured flours and full grain ryes textured flours, because samples of soft humidity change since 47,76 % till 45,34 %; maximum volume obtain samples with wheats top quality and full grains ryes textured breads sample, so letter can be used aspiration improve wheats breads quality; the imposition of finished products weight significant baking differences observed; after 60 hours keeping the most changes samples with corns, at least sample with wheats top quality textured flours annex structure, the corresponding 1,93 and 1,45 time, because these enhancements can recommend wheats breads slowing down the staling. Set unambiguous dependence between the acoustic signal amplitude (Ap) and pressure forces (F) unit values, correlation (R²) other within from 0,8651 till 0,9899. The best sensory characteristics show the M8 and M9 samples, as the worst sensory characteristic sample was nominated M10. There were defined that the modified atmosphere of the gas is a good means to stop the wheat bread microbiological rot; as well to stop the microbiological rot can be used full-grain wheat and the wheat second class textured flour. The assessment “White bread wheat” with textured flour annex quality indicators, found that wheat bread (fully and partially fried) improve the quality and safety the best textured rice flour, modified gas atmosphere is an appropriate measure fully and partially fried wheat bread microbiological failures slow