Studying the effect of sesame flour on the technological properties of dough and bread quality

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Abstract
It has been proven that the sesame seed chemical composition when compared with wheat flour is distinguished by the larger content of mono- and polyunsaturated fatty acids, mineral substances, protein, valuable for its amino acid composition, dietary fiber, and vitamins. In order to extend the assortment of bakery products with health properties, it is recommended that formulations of wheat bread should include sesame flour in the amount of up to 10 % to the weight of flour. It was established that the developed product with added sesame flour better satisfies the body need in proteins, when compared with wheat bread, by 7 % on average, and provides the body with a larger amount of fat, by 15.5 % with the predominant content of unsaturated fatty acids, particularly ω-6 and ω-9 acids, minerals, specifically calcium, magnesium ‒ by 26 % and 30 %. We have established patterns of influence of sesame flour on the formation of the structural-mechanical properties of dough. It was found that the introduction of sesame flour to dough leads to a decrease in the amount of gluten in the dough and its elastic properties, improves the plastic properties of dough, which leads to a shorter duration of dough kneading. Given the reduction in the specific volume of the dough with added sesame flour after 180 minutes of fermentation, it is recommended that the duration of dough fermentation when using a straight-dough technique should not exceed 120 minutes. It was established that following the introduction of 10 % of sesame flour the finished products contain up to 3 % of fat. Based on that, we can recommend replacing up to 3 % of margarine in the existing formulations of bakery products with sesame flour. It has been proven that the products with added sesame flour are better in retaining freshness, which is confirmed by the decrease in the friability of the crumb, an increase in its overall deformation and hydrophilic properties; they also contain more aromatic compounds than the bread baked from wheat flour.

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