On the effectiveness of using topinambur powder in the recipe of grain bread

Natalya Naumova, Ksenia Shtevyeva, Olga Burmistrova and Evgeny Burmistrov

Abstract: There is currently a need to expand the variety of bakery products with a positive health effect and to advance the technologies and recipes for wholegrain bread to improve its physiological properties. The purpose of our research was to study the effectiveness of replacing high-grade wheat flour with topinambur powder in the recipe for wholegrain bread to increase the nutritional value of the final product. The objects of our research included high-grade baking wheat flour; topinambur powder; samples of semi-finished and finished “Tonus” bread from the “Fitness” line of white bread. Control samples were prepared according to a regulated recipe, experimental samples – by replacing 2, 4 and 6% of high-grade wheat flour with an identical amount of topinambur powder. Replacing 6% of the raw wheat with topinambur proved to be efficient due to the intensification of the fermentation processes of the semi-finished product, an increase in the mineral value of the wholegrain bread (the content of copper increased by 16%, phosphorus – by 12%, calcium, magnesium and iron – by 10%, zinc – by 11%, manganese – by 6%), an increase in the dietary fiber content, namely pectin, and the introduction of inulin polysaccharide into the product contrasted with a decrease in the gluten load on the human body.

Keywords: grain bread; nutritional value; topinambur powder; wheat flour

Date published: 2020-06-30