Page 88 - Book of Abstracts

5 International Scientific Online Conference DOI: https://doi.org/10.15414/2021.9788055224015

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BREAD TECHNOLOGY FROM A MIXTURE OF WHEAT AND SPELT GRAINS
1
Elena Kuznetsova , Gyunesh Nasrullaeva , Elena Kuznetsova
1
2
1 Orel State University named after I.S. Turgenev, Orel, Russian Federation;
E-mail.: elkuznetcova@yandex.ru
2 Azerbaijan State Economic University, Baku, Azerbaijan
Recently, people have become more and more interested in natural and organic foods. In
this regard, the older wheat varieties Triticum monococcum, Triticum dicoccum and Triticum
spelta have been discovered for use in food technology. The nutritional value of the grain of
Triticum dicoccum is mainly due to the high protein content (18–23 %), the total proportion of
essential amino acids in the protein and the high degree of digestibility of the protein
compounds. An increased concentration of antioxidants has been found in the grain of Triticum
dicoccum. Grain starch is mainly represented by persistent fractions, resulting in slower
absorption of carbohydrates. Non-digestible resistant starch is one of the factors that increase
the functionality of food products. The low glycemic index makes the grain of Triticum dicoccum
particularly valuable for diabetic nutrition. However, Triticum dicoccum grain has been found
to have lower β-carotene values than traditional wheat varieties. A higher concentration of
phytic acid has been found in the grain of Triticum dicoccum compared to traditional raw
materials in the bakery industry.
The work aims to develop a technology from whole unshelled wheat and spelt grains
growing on the territory of the Republic of Azerbaijan.
In bread-baking technology, a dry complex enzymatic preparation was used, including
cellulase, β-glucanase and xylanase (produced by Penicillium canescens). To increase the
microbiological safety of the grain, extract Thymus serpyllum L. was prepared using a succinic
acid buffer at pH 4.6 and an enzyme preparation was dissolved in this extract. Theoretically
sound and experimentally related rational doses of the enzyme preparation. The grain of the
wheat and spelt were kept in the extract for 8 hours, then dispersed and the bread was prepared
by the straight dough method.
Using a scanning electron microscope, data were obtained on the changes of the
morphology and microstructure of wheat and spelt under the action of enzyme preparation.
The use of succinic acid in the buffer composition accelerates the hydrolysis process of the
polysaccharides.
The sensitivity of test microorganism cultures of strains typical of Bacillus, Lactobacillus,
Micrococcus, Penicillium, Aspergillus, Mucor, Rhizopus to the action of a succinic acid-based
buffer solution and Thymus serpyllum L. is extracted. A solution based on succinic acid of pH 4.6
inhibits the development of microorganisms typical of cereal microflora. The diameter of the
growth inhibition zone of the cultures to be tested in the experiment was determined to vary
from 8.0 to 14.5 mm.
The physicochemical and sensory characteristics of grain bread developed, its antioxidant
and antimicrobial activity were studied. The developed bread had quality indicators
comparable to the control variant prepared according to GOST 25832, had an antioxidant
activity of 25.5 % inhibition of the DPPH radical.
Conducted research indicators on the nutritional value and safety of bread made from
wheat and spelt. It is established that the essential amino acid content increases by 7.9 % in
vitamins – by 43.2 %, in mineral substances – by 22.1 % compared to control.
The crafted bread can replenish the range of specific dietary products.
Keywords: technology, grain bread, spelt, properties.

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5 International Scientific Conference Agrobiodiversity for Improving the Nutrition, Health, Quality of Life and |87
Spiritual Human Development
November 3 2021
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