THE INFLUENCE OF THE PERCENTAGE OF RYE FLOUR ON THE SENSORY CHARACTERISTICS OF MIXED RYE BREAD

Abstract

Rye bread and mixed rye bread are traditionally present in the diet of Northern and Eastern Europe. Mixed rye bread is increasingly used in the diet in Serbia with the desire and need for people to consume nutritionally high-quality food and products. Mixed rye bread is made from at least 30 % rye flour, calculated based on the total amount of flour used. In practice, this percentage of rye flour can be even higher, which requires a more demanding technological production process, but results in a product is with better sensory characteristics. In practice, direct and indirect bread production methods are used, which include the use of sourdough. The added sourdough affects the taste and smell of the finished product and influences the freshness of the bread. Depending on the applied technological process and the percentage of rye flour, bread with different sensory characteristics is obtained. When comparing the characteristics of products with different mass fractions of rye flour, the volume of the product, shape, external appearance and crust, softness, porosity, elasticity and structure of the crumb, smell and taste of the bread are observed. Rye flour, compared to wheat flour significantly is different chemical composition. Rye flour contains less starch and less protein, mineral substances compared with wheat flour. The proteins in rye bread also have a different composition, and the most important for the quality of rye flour are pentosans which, during dough formation, envelop the proteins of rye flour and prevent the formation of gluten. They also bind more water than proteins and starch, resulting in higher yield and higher dough moisture. Therefore, the higher the proportion of rye flour in the dough the smaller the volume of the final product, which is darker and thicker, the crumb is denser, less porous, less airy, and more moist. Increasing the percentage of rye flour in mixed rye bread recipes results in a product with a fuller, more intense flavor and aroma. The percentage of rye flour in mixed rye bread recipes also affects the nutritional value of the final product. The finish product has fewer carbohydrates and proteins, higher moisture content, fat, and dietary fiber. With a higher proportion of rye bread, the energy value is lower than that of wheat flour. Using mixed rye bread in the diet introduces more nutritionally important ingredients into the body and improves the quality of nutrition.