The dissertation is devoted to the scientific substantiation and improvement of the
technology of bread products through the use of oat fiber and structurizers.
It is promising to expand the range of aggluten bread products, in particular with
the use of non-traditional raw materials. From this point of view, the use of oat fibre and
structure-forming components such as glucan-delta-lactone and casein, which contributes
to the formation of the structure of dough and bread and is allowed in a gluten-free diet,
is noteworthy. The results of the analysis showed that there is no systematic data in the
literature on the use of such a composition of raw materials for gluten-free bread products.
Therefore, research on its use in oatmeal bread technology is relevant. This will allow
expanding the product range, creating bread with high organoleptic and physicochemical
characteristics, extended shelf life and low selling price. The use of oat bran, which is a
source of vitamins, minerals and dietary fibre, will improve the nutritional value of
finished products.
It has been proved that oatmeal has a 12,8% higher water absorption capacity than
wheat flour, which was a prerequisite for increasing the moisture content of the dough to
14% when used. According to the carbohydrate-amylase complex studies, oat bran is
characterised by low gas-forming capacity due to the insufficient amount of mono- and
disaccharides that provide nutrition for yeast. In addition, oat fibre has a low activity of
amylolytic enzymes, which affects the process of loosening dough pieces and the process
of alcoholic fermentation in agglutinous dough semi-finished products.
On the basis of the experiments and production tests, formulations and
technological regime for the production of gluten-free oatmeal bread products enriched
with milk proteins due to the inclusion of casein and GDL were developed. Thus, with
the content of GDL and casein in the structure-forming agents in the ratio of 1,0%: 5,0%,
the volume of bread increased by 12,5% compared to the control. The content of organic
acids in the oatmeal dough increased by 7 %, which contributes to the improvement of
the taste characteristics of finished bread products with the studied recipe ingredients.
A decrease in the spreading index of the dough semi-finished product with the use
of structuring agents was found in relation to the control sample, which confirms the
patterns of changes in the effective viscosity of the dough samples.
It has been confirmed that the combined introduction of glucan-delta-lactone and
casein into the dough using oatmeal has a positive effect on the activity of yeast molecules during fermentation. This effect is explained by the better availability of sugars formed
during hydrolysis to yeast microorganisms and the more intense release of carbon dioxide
molecules. In this case, the yeast lifting power increases by 11,8 % compared to the dough
sample prepared on the basis of GDL inclusion without the addition of casein.
Based on a comparative assessment of the effect of glucan-delta-lactone and casein
on the technological process and the quality of agglutinating products, the optimal ratio
of structure forming agents was developed. As a result of the research, it was found that
the use of structuring agents in oatmeal bread technology intensifies gas formation and
acid accumulation during the maturation of the dough, increases the gas retention capacity
of oatmeal dough by 5 %, resulting in finished bread products with improved structural
and mechanical quality indicators. Study of the quality indicators of finished bread
products prepared on the basis of oat fibre in combination with GDL and casein.
Based on the calculations carried out, it was found that the production of oat fibre
bread products using GDL (bread product «Ovsyaniy» and micellar casein (bread product
«Ovsyaniy-improved») is cost-effective, which is explained by the significantly lower
selling price of these products compared to existing bread products on the Ukrainian
market.
According to the calculations, the expected economic efficiency from the sale of
Oatmeal bread and Oatmeal Improved bread is UAH 197,88 and UAH 209,93 per 1 kg,
respectively. Today, the cost of one gluten-free bread product in the domestic market
ranges from UAH 82 to 249 per 0,25-0,35 kg. Therefore, the analysis of the economic
efficiency of the production of the developed oat fibre bread products proves the
feasibility of production.
The proposed technological solutions are confirmed by a utility model patent. The
technology of the developed products has been tested in the production conditions of
restaurant establishments in Kyiv and in the educational process of the NUFT.
