OPTIMISATION OF THE RATE OF EXPENSE HOP FOR BREAD BAKING ACCORDING TO THE CONTENT OF BITTER SUBSTANCES

With the development of new trends in healthy eating, for consumer satisfaction, with aim to expand the range of bakery products and enrich bread with biologically active compounds of hops, bread production with the addition of cones of this unique plant in terms of bitter and polyphenolic substances, aromatic and essential oils has become widespread. The research conducted to study and substantiate the effective utilization of a complex of technologically valuable substances of Ukrainian fine aromatic hops of the Perlyna variety allowed to establish the possibility and feasibility of its application in baking and its impact on bread quality. The analysis of the results showed that the bittering qualities of hops had a significant impact on the taste of bread. In contrast, polyphenolic substances had a lesser effect on the taste, but in combination with bitter substances, they significantly affect consumer qualities. The results of studies of the application of sourdough starter of Perlyna aromatic hop with different content of alpha acids and polyphenolic substances showed that the bread had high taste qualities when added to the 1 kg of flour: 23.9 to 35.8 mg of bitter substances and 45.2 to 72.1 mg of polyphenolic substances. With lower amounts of bitter substances and higher amounts of polyphenols, the taste of the bread was almost the same as the control sample, although the physicochemical parameters improved. With an increase from 35.8 to 43.4 mg of bitter substances, a subtle bitterness was felt against the background of a pleasant hop aroma. Adding more than 50.8 mg of bitter substances to the 1 kg of flour made the bread noticeably bitter. Based on the example of the Pearl hop variety, the dosage of hop expenses was optimized and the calculation of the rate in baking was proposed, taking into account the content of bitter alpha acids in it. The optimally justified rate of bitter substances of hops to ensure excellent taste and consumer properties of bread is the range of added alpha acids from 23.9 to 43.4 mg per 1 kg of flour. The proposed technology has improved the consumer properties and taste of bakery products by imparting a hop aroma and a stable optimally normalized bread taste with a light, delicate bitterness. At the same time, the volume of bread, porosity, porosity structure and elasticity of the crumb are increased. Reducing the amount of yeast did not affect the fermentation of the dough and the stability of the shape of the final product. This will contribute to the health and preventive effects of the products.