Effect of soybean lecithin on mustard bread quality indicators

Purpose. Improvement of the mustard bread recipe using soy lecithin and determination of the effect of the selected additive on the quality indicators of the finished product during storage. Methods. To study the quality indicators of mustard bread, we used the generally accepted methods for determining organoleptic indicators, moisture, acidity, porosity and lifting force. Results. The formulation of mustard bread with the addition of soy lecithin has been improved, the technological scheme of its production has been substantiated, and the optimal dosage of the additive has been selected. According to the results of organoleptic studies and lifting force, the dosage of soy lecithin in the amount of 0.6% was selected.The organoleptic and physicochemical characteristics of mustard bread with the addition of soy lecithin and without its use have been investigated. It was found that a sample of mustard bread with the addition of soy lecithin is characterized by a smoother surface, without cracks and crumb with evenly distributed pores, well-chew compared to the control sample. It has been proven that in a sample of mustard bread with the addition of soy lecithin during storage, moisture is retained much better, a slight change in acidity is observed during storage, and the porosity index is higher both in the baked sample and after storage. Scientific novelty. For the first time, the recipe of mustard bread was improved by adding soy lecithin and its quality indicators were studied. Practical significance. The results that were obtained in the course of research can be introduced at bakery enterprises of Ukraine, regardless of the form of ownership and subordination. 

mustard bread; soy lecithin; quality indicators