Study of the effect of herbal additives on the acidity of wheat bread dough and wheat-rye bread

The influence of vegetable additives (pea protein isolate, apple flour, sprouted green buckwheat flour, sprouted oatmeal flour, wheat germ pomace powder) on the acidity of wheat bread dough and wheat-rye bread was studied. As a result of the research, it was found that herbal supplements contribute to the intensification of the vital activity of yeast and acid-forming microflora, this is expressed in a larger volume, better fermentation activity and acidity of the dough, this fact is probably associated with a more favorable nutrient composition of herbal supplements. An increase in the content of vegetable additives in the ingredient composition of bread contributes to an increase in the acidity of the dough compared to control samples. The introduction of apple flour and a mixture of pea protein isolate and apple flour into the bread recipe leads to an increase in initial acidity by an average of 1.5 degrees compared to control samples, while maintaining dynamics during the fermentation process, which is the basis for reducing the duration of the technological cycle. The acidity of the test samples with pea protein isolate and flour from germinated green buckwheat increases by an average of 1 deg. Wheatgrass pomace powder, a mixture of germinated oatmeal flour and germinated green buckwheat flour, germinated oatmeal flour slightly increase the acidity of wheat and wheat-rye bread dough.

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