THE EFFECT OF DOUGH PREPARATION METHODS USING BEET JUICE ON THE QUALITY INDICATORS OF WHITE FLOUR BREAD

The article considers the possibility of using beet juice in production white flour bread. use beetroot recipe will not only enrich product with vitamins, minerals, dietary fiber, pectin, but also improve and make appearance noticeable. purpose research is to study technology bread addition table juice. tasks are following: substantiate wheat bread; investigate effect on lifting power baker's yeast; determine quality indicators develop a technical technological map for To evaluate raw materials, semi-finished products finished products, modern methods analysis have been used chemical composition, nutritional biological value, physicochemical organoleptic characteristics samples under study. Trial baking was carried out basis Maikop State Technological University at Department Food Technology Catering, Faculty Agricultural Technologies. knead dough, blend juices obtained from Bordeaux Krasny shar varieties used. dough prepared straight method, long method sourdough methods. In course study, positive properties yeast, as well established. during kneading has shown an acceleration force yeast improvement its properties.