Kolev, Toncho; Taneva, Ira; Zlatev, Zlatin

DETERMINING THE OPTIMUM QUANTITY OF WALNUT FLOUR IN BREAD PRODUCTION

2023

APPLIED RESEARCHES IN TECHNICS, TECHNOLOGIES AND EDUCATION

Тракийски университет - Стара Загора

1314-8796 [issn]

Article

eng

Bread quality; Functionality; Sensory properties; Bread enrichment; Consumer acceptability

Abstract: In the present study, research was conducted to establish the optimal amount of walnut flour (in percentages) in the production of bread. Data from literary sources on walnut bread were analyzed and based on which 34 characteristics describing the change in physico-chemical, organoleptic and optical properties were determined. Only 14 features were found to have an informative focus. It was established that the addition of 16% walnut flour does not significantly affect the physico-chemical, organoleptic and optical characteristics of the resulting bread. Walnut flour has a significant influence on the indicators TDS (total dissolved solids) and EC (electrical conductivity) in the resulting bread, while on pH (active acidity) and ORP (oxidation-reduction potential) the influence is less. The ratio between the height and diameter of the bread was determined, and it is smaller in bread with the addition of walnut flour. It has been shown that a smaller color difference between the two types of bread (control and sample) is observed in the crust, while in the middle, it is significantly greater. As a result of the comparative analysis, it was established that the addition of 16% walnut flour is the optimal amount for obtaining walnut bread.