Assessment of the effect of rosehip powder on the structural and mechanical properties of wheat dough and bread

Abstract

The object of research is dough and bread made from wheat flour with the addition of rosehip powder. Its use in bread technology is considered as a promising direction for improving the quality of dough and finished products due to the natural content of biologically active substances in rosehip. The problem of insufficient knowledge of the effect of whole rosehip powder on the structural and mechanical properties of dough and bread is solved by conducting comprehensive studies using modern methods. According to the results of farinographic studies, it was found that the introduction of 2–8% rosehip powder contributes to an increase in the water absorption capacity of the dough and an extension of its formation time. At the same time, an increase in dough stability by 13.8–32.3% and a decrease in the degree of dilution by 6.6–18.0% compared to the control sample are observed, which indicates the strengthening of the structural and mechanical properties of the dough and its increased resistance to mechanical stress during kneading. Alveographic analysis also confirmed the strengthening of the dough structure: its tenacity increases, extensibility decreases, and the specific work of deformation increases by 5.3–21.1%. This is due to the strengthening of the gluten complex of wheat flour under the action of ascorbic acid, non-starch polysaccharides and polyphenolic compounds contained in rosehip powder. It was established that the introduction of rosehip powder in an amount of 2–6% of the flour mass contributed to the improvement of the structure of the products, which is manifested in an increase in the specific volume of bread by 12.0–22.8% and a decrease in the hardness of its crumb by 14.1–28.2%. Increasing the additive content to 8% leads to a decrease in the improving effect, but the experimental indicators remain higher than the control ones. The results obtained can be used in the practice of baking production during the development of bread technology with increased nutritional value and quality.