INVESTIGATION OF THE BAKERY PROPERTIES OF WHOLEMEAL FLOUR OBTAINED FROM BLACK WHEAT
Authors: Zhygunov D. , Khorenghy N. , Voloshenko O. , Zhyhunova H. 
Published: November 2019

The article considers the end use of a new wheat variety with a high biological value, Chornobrova. It is shown that, for the nation’s health, it is important to increase the nutritional value of flour by increasing the content of the main nutrients (proteins) and essential micronutrients, in particular, by biofortification of plants. In the biofortification area, scientists all over the world are actively working on the so-called “coloured,” or pigmented, grain of barley, wheat, rice in order to increase its biological value and make it functional, health-improving food. Of the diversity of the new “colour-grained” varieties, the least studied is wheat, in particular, black (or black-grained) wheat. The purpose of the paper is to prove how practical it is to make whole grain wheat flour of high biological value from black wheat. In order to achieve this goal, the following tasks must be solved: determining the main technological and baking properties of black wheat of the Chornobrova variety and wholemeal flour made from it; studying the parameters of the test-baked bread from wholemeal flour with and without different additives. The study objects are wheat grain of the Chornobrova variety, wholemeal flour obtained from it, and model mixtures. The wheat grain was harvested in 2016, and stored for 12 months, with the following quality parameters: moisture content 12.6%; crude protein content 10.8%; crude ash content 1.53%; crude gluten content 23%; gluten quality group I, sedimentation 33 ml; grain unit weight 733 g/l; thousand-kernel weight 40 g; vitreousness 68%. The quality characteristics of the wholemeal flour obtained in a laboratory environment have been determined: the colour light brown, with dark speckles; the smell and taste typical of those of wheat flour; humidity 12.9%; crude gluten content 23.5%; gluten quality group I; gluten colour light brown; acidity 2.6°H; flour density: the residue on sieve 067–4%, and the undersize on sieve 38–60%. A series of experiments has allowed establishing that bakery products from Chornobrova are hardly worse than those made from traditional wheat flour: their humidity is by 2 % lower, acidity by 1.1°H higher, and porosity by 6.5% less than those of the control sample. The specific volume of the experimental sample is 14% less than that of the control, which is due to the low rheological properties of gluten of the Chornobrova variety. The only significant drawback of the bakery product is its specific colour – almost black. Adding a whitener in an amount of 0.015% to the recipe did not compensate for this fault, but adding an improving agent somewhat increased the porosity and specific volume of the bread. Thus, based on the research carried out, the article proves that it is only practical to produce wholemeal wheat flour, which is of high biological value. The basic technological and baking properties of wheat of the Chornobrova variety, and those of the wholemeal flour obtained from it in a laboratory environment have been determined. The test baking parameters of bread from wholemeal flour without and with the addition of various additives have been studied. It has been recommended to use it with the improving agent Top Bake Ban Bread (0.5%), or in a rye and wheat mixture, which will make it possible to improve not only the traditional colour of bread but also the properties of this product.