Authors: Ildikó Szedljak, Vanda Réka Kujbus
In our research, experiments have been conducted on bakers’ wares development. Our goal was the creation and chemical testing of a product that is rich in antioxidants and has favorable properties from a nutrition physiology point of view. In our experiments, bakers’ wares were produced using different mixing ratios of BL55 wheat flour, amaranth and buckwheat flours.
The consumption of buckwheat and amaranth have not yet gained wide acceptance among Hungarian consumers. Their taste could be strange to consumers, which can cause rejection. Therefore, we tried to make the organoleptic properties of the products more favorable to consumers by using different spices. By the addition of the spices, the antioxidant capacity of the finished products could also be increased.
Due to their high polyphenolic component, vitamin and mineral contents, buckwheat and amaranth are known to have beneficial physiological effects. Ground to flour, they can be used in everyday kitchen technology and baking industry practice. At the same time, since they do not contain gluten, the mechanical properties of pastas made from their flours are much weaker than what is characteristic of products made from grains. To improve baking industry properties, in addition to the application of hydrocolloids, large quantities of various food additives are used by the baking industry, such as hydroxypropyl methyl cellulose, guar gum or dextrose. However, counter-reactions may be triggered by these additives in individuals sensitive to them, and „health-conscious” consumers are also reluctant to accept foods prepared with such additives. For this reason, such ingredients were not used in our product development.
In our experiments, we focused on the development of a snack product, because Hungarian people willingly consume snack foods. Storage experiments were carried out with our products, during which their antioxidant properties were investigated using the FRAP method. In addition, the water activity, moisture content and rheological properties of the products were also investigated.
Our experimental products not only possessed favorable sensory properties, but exhibited good chemical characteristics as well. As a result of baking, their water-soluble antioxidant capacity increased, and the use of spices had a favorable sensory effect on the characteristic taste of the pseudocereals. Storage experiments confirmed that the products can be consumed for several days. Due to their antimicrobial properties, in addition to improving taste, spices can also increase the shelf-life of the products.