Textural Properties of Dough and Sensory Characteristics of Bread Enriched with Crushed Safflower Seeds

Abstract

Abstract—The paper notes the interest of the population in bakery products with various functional additives instead of traditional wheat bread. It presents a method for preparing bread fortified with crushed safflower seeds, which was developed according to the following recipe: wheat flour (564 g), safflower seeds (60 g), salt (10 g), pressed yeast (54 g), vegetable oil (13 g), sugar (35 g), and drinking water (284 g). Whole-ground safflower seeds are a nontraditional vegetable additive—a source of high-grade vegetable protein, polyunsaturated fatty acids (including linoleic and linolenic acids), dietary fiber, vitamins, and minerals. The effect of the whole-ground safflower seed additive to texture properties was studied. The water absorption capacity of the experimental sample was found to be 7% lower than that of the control (without safflower), which is explained by the hydrophobicity of the whole-ground safflower seed additive due to the high fat content. A change in the rheological parameters of the experimental sample due to the chemical composition of the introduced additive was revealed. During the experiment, the organoleptic and physicochemical parameters of bread were studied. The experimental samples had a smooth, crack-free surface, uniform porosity and light-yellow color in the fracture, and taste and smell peculiar to this type of product, which had a pleasant, delicate flavor and aroma of the additive. A slight increase in the indicators of porosity, acidity, shape stability and humidity compared with the control sample was noted. The technological scheme of production and the recipe of bread with the addition of whole-ground safflower seeds were worked out; the optimal technological parameters of production were determined.