Development of a recipe for dessert bread with the taro tuber powder

Introduction. The results of the study of the production and quality assessment of dessert bread with taro tuber powder of different concentrations based on organoleptic and physicochemical indicators have been presented. Taro tuber powder does not contain gluten, it is hypoallergenic and has high nutritional value and digestibility. The objective of the research was to develop a recipe for dessert bread with taro tuber powder. The Methods. The research was conducted at the Department of Biotechnology and Food Products of the Ural State Agrarian University. Taro tuber powder of different concentrations was used as a fortifier. The mass fraction of moisture in the finished samples was determined by the arbitration method, acidity by the titration method. The organoleptic assessment was carried out by an expert commission of 7 people. The Results. As a result, three samples of baked goods have been prepared, two of which are experimental ones. Dessert bread has been produced without sponge using the trial laboratory baking method. As a result of the organoleptic assessment, sample No. 3, made with the addition of taro tuber powder with a concentration of 20 g, has been recognized as the best. It has a caramel-vanilla taste with a fruity aftertaste, a sweet aroma and a lilac-pink shade of the crumb. As a result of the physicochemical assessment, it has been found that adding the powder helps to increase the moisture content of the crumb of the finished product from 8.7% to 24.8 and 34.8% and reduce acidity from 3.1 degrees to 2.5 and 3 degrees, depending on the concentration. Apart from changes in organoleptics and physicochemical composition, it has been found that the amount of taro tuber powder affects the ability of the product to retain the original volume of baking. Sample No. 3 has almost completely retained the original volume of dessert bread after cooling. Conclusion. Based on the results of the study, we recommend adding taro tuber powder to bakery products at a concentration of 20 g, which will help to obtain a rich product with high organoleptic properties and the ability to retain the original volume after baking.

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