Development of a recipe for wheat bread with the addition of gluten

   In this article, it is necessary to evaluate the quality of bread products containing vegetable additives that increase the quality and nutritional value.

   The object of the study were samples of bakery products, in the production of which gluten was added to the flour mass in the following quantities: 2%, 4% and 6%.

   Samples of bakery products are made on the laboratory equipment of RZA-NAN LLP and studied on the basis of the laboratory for determining the quality of products. The samples are made with the addition of gluten to the flour mass. in a laboratory mill, they were crushed, suspended in a dough spreader, baked in an oven at a temperature of 200 to 230 ° C. The most used cause of wheat gluten is the regulation of the protein level of flour in the preparation of flour or baking. The introduction of gluten into flour, firstly, enriches it with the missing protein, secondly, affects the growth of products, thirdly, significantly improves the quality of gluten bread, allows you to create a stable dough structure, control its stretching, increase gas insulation ability, improve structural and mechanical characteristics, and therefore improves the quality of the final product. During the research work, all innovative technologies and techniques used in the manufacture of gluten-free bread products in general on the territory of bread were identified and studied. RZA LLP applies new innovative technologies to implement the technological process of production of bakery products and other confectionery products in the bread shop.

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