ESTABLISHING THE CHARACTER AND SHARE OF CHANGES IN MINERALS DURING THE PRODUCTION OF BREAD WITH THE ADDITION OF SYRUP PERSIMMON

Abstract

In the daily diet, bread is an excellent carrier of nutrients to replenish the human body. In this direction, as an additive, persimmon syrup (PS) can be indispensable for the production of a wide range of bakery products. One of the factors limiting the widespread use of cholesterol in baking production is the insufficient knowledge of its mineral value, the nature and proportion of changes in their content in the technological process. Therefore, the purpose of the study is to analyze the mineral value of wheat flour Azamatli-95 (A95-WF), persimmon syrup (PS) from the Hiakume variety and bread with the addition of PS and to establish the nature and proportion of changes in their content in the technological process.Therefore, the purpose of the study is to analyze the mineral composition of wheat flour A95-WF of the first grade, PS, and bread with the addition of PS. It was found that with the addition of 5, 10 and 15 % PS to A95-WF in bread samples, the content in g/100 g significantly increases: potassium (43.44±21.72), magnesium (38.5±19.25), phosphorus (31.7±14.34); in μg/100 g: iron (137.51±68.76) and zinc (82.65±41.33) and the content in g/100 g slightly increases: calcium (6.0±3.0), sodium (1.58±0.4), sulfur (8.32±4.16); in μg/100 g: iodine (0.48±0.24), cobalt (0.76±0.38) with deviation from the best bread with the addition of 10 % PS to A95-WF. The resulting regression equations (АЕ<7 %) make it possible to predict and establish a relationship between the shares of changes in significantly changing minerals in the technological process and the increase in their content in bread.