| Abstrakt: |
Introduction. The aim of this study was to analyse the impact of chestnut flour, rosehip flour, and pumpkin seed flour (in the amount of 5% or 10% on the basis of wheat flour) on the staling rate of wheat bread. Materials and methods. The bread was made from type 500 wheat flour with the addition of pumpkin seed, chestnut or rosehip flour (5% or 10%). Bread staling was determined by measuring the deformation characteristics of the bread crumb. The total, plastic and elastic deformation of the bread crumb in penetrometric units (p. u.) was measured on 3; 24; 48; 72, and 96 h after baking. Results and discussion. It was found that as the storage time increases, the values characterizing the total, plastic, and elastic deformation of the bread crumb decrease for all the samples. After three hours after baking, the highest total deformation was determined in the control sample (144 p. u.). At longer storage times (72 h and 96 h), the crumb of the wheat bread hardened progressively, and the samples with 5% rosehip flour, as well as 5% and 10% pumpkin seed flour, preserved their softness. The duration of storage affects differently depending on the type and quantity of the supplement. At the end of storage, the sample with 10% rosehip flour and with 10% pumpkin seed flour had the lowest rate of change of plastic deformation (32% and 37%, respectively). The elastic properties of the bread crumb deteriorated at significantly slower rates in the enriched samples. In the case of bread with 5% rosehip flour after storage for 96 h, the elastic deformation decreased by 38%, and in the case of bread with 10% pumpkin seed flour - by 35.5%, while for the control sample, the elastic deformation decreased by 70%. Conclusions. The appropriate dosing of the chestnut, rosehip and pumpkin seed flour in the wheat bread formulation results in preserving the softness and elasticity of the crumb and can retard bread staling. The most significant delay in staling was achieved when using 5% rosehip flour and 10% pumpkin seed flour. [ABSTRACT FROM AUTHOR] |
