Prospects of Using Whole Grain Flour from Recognized Selection Wheat Varieties of the Far Eastern State Agrarian University in Food Technologies

Abstract

Breeding of cereals, in particular wheat, is a rather difficult task, because newly developed varieties can only become widespread if they provide stable high yields and exceed the standard in quality. The quality physical indicator is grain volume weight [4, 11]. Another of the most important quality characteristics of grain is the falling number (FN), which characterizes the α-amylase activity. If we compare the activity of α-amylase over the three years of study, the highest values were obtained in 2018, although many researchers believe that excessively high values deteriorate the bread quality. The use of whole grain flour in formulations does not require changes in the technological process or equipment and allows to enrich baked goods with fiber, vitamins, and minerals. As a result of this study, we confirmed the possibility of using whole grain flour from three Experiment data has shown that the replacement in the bread formula of up to 30% of the top-grade wheat flour with whole-grain flour from the studied varieties decisively improves the products without detriment to their organoleptic and physicochemical characteristics. However, the experiments also established that each variety has a different effect on bread quality. In the authors’ opinion, a bread sample using the DalGAU-4 variety was among the best.