Baking properties of flour from Dioscorea opposita

For citation: Meledina T.V., Golovinskaya O.V., Amirova E.R., Shelenga T.V., Gomes S. Baking properties of flour from Dioscorea opposite. Vestnik Mezhdunarodnoi akademii kholoda. 2017. No 3. p. 22-27

Abstract
In order to develop a recipe for new functional bread, the effect of yams flour from Dioscorea opposita on the processes in dough, the physico-chemical, and organoleptic properties of wheat bread was investigated. Yams flour (the grinding – 250 mcm) was chosen as a material for the research. In the products analyzed wheat flour was substituted by yams one in the amount of 15; 20 и25%. The bread was made by straight dough method, the one made from wheat top-grade flour without the addition of yams being the reference sample.To study the effect of the new raw materials on the process in dough F-3 Reofermentometer was used. Structural and mechanical properties of the bread crumb were studied using ST-2 structurometer. The chemical composition of yams flour from Dioscorea opposita was studied. It is found that the main components of the flour is non-starch carbohydrates (65%).Yams flour contains a little amount of protein (1.5%) and does not have gluten. Investigation of the processes in dough showed that the maximum amount of CO2, regardless of the content of yams flour in the bread recipes, is achieved after 1.5 hours. It is found that the gas retention index does not depend on the amount of yams flour in the bread recipes. The dependence between the amounts of yams flour in the dough recipes, the time to reach the desired acidity of the dough, the height of its rise, as well as the compressibility and porosity of the finished products is revealed. Increasing the flour amount in the recipe from 0 to 25% reduces the porosity of bread by 30% and the specific volume by 60%. The recipe and technology of bread with the addition of yams flour is substantinated. It is proved that the addition of yams flour leads to the reduction of the technological process time. When replacing 15% of wheat flour with yams the bread has good organoleptic properties. A new product is recommended for the prevention of type 2 diabetes.