Julia Betz1, Natalya Naumova1, Olga Burmistrovа2, Evgeniy Burmistrov2, Irina Rodionova2 and Olga Naumova2
1 South Ural State University, 454080 Chelyabinsk, Russian Federation
2 South Ural State Agricultural University, 457100 Troitsk, Russian Federation
Betz, Ju., Naumova, N., Burmistrovа, O., Burmistrov, E., Rodionova, I. & Naumova, O. (2020). The use of multi-grain raw materials in the formulation of pasta from wheat baking flour. Bulg. J. Agric. Sci., 26 (6), 1315–1322
Apart from conventional pasta recipes, producers offer products obtained using unconventional plant raw materials. The production of pasta using available multi-grain raw materials is of scientific interest. The purpose of the research was to determine the practical applicability of whole-grain multi-grain flour in the formulation of pasta from high-grade baking wheat flour. The objects of the research were: high-grade baking wheat flour, barley-rye-oat flour, model samples of dough and finished pasta for first courses (control and test samples with the substitution of 10% (experiment 1), 20% (experiment 2) and 30% (experiment 3) of wheat flour with a similar amount of whole-grain barley-rye-oat flour). We established a good compatibility of the studied raw material by the organoleptic indicators. We highlighted the superiority of the multi-grain flour by the content of lipids (by 4 times), dietary fiber (by 2.5 times), zinc (by 2.8 times), iron and magnesium (by 2.4-2.5 times), manganese and copper (by 1.6-1.7 times), phosphorus (by 64.6%) against the background of the low gluten content. According to the results of testing the organoleptic and physical and chemical parameters of the pasta dough, tasting assessment of the quality and cooking properties of the pasta, experiment 3 was chosen as the best experimental version. The substitution of 30% of wheat flour in pasta recipes for first courses with whole-grain multi-grain flour increases the content of lipids (by 2.7 times), dietary fiber (by 44.6%), micronutrients: copper (by 1.7 times), zinc (by 48%), iron (by 40%), manganese (by 21%), macronutrients: magnesium (by 47%) and phosphorus (by 10%) in the finished product due to the formation of a very good quality and acceptable cooking properties.