The effect of gluten-free flour mixture and burdock root on organoleptic characteristics and porosity of bread

The paper considers the possibilities of using vegetable raw materials - burdock root flour with addition psyllium and a gluten-free mixture in manufacture enriched bread, their influence on quality indicators obtained samples. To achieve this goal samples introduction various concentrations from containing seed husk, were studied. Flour was added amount 5-15% by weight directly replacement during kneading. study samples, organoleptic studies used. results showed that when adding additive, porosity decreases comparison control sample. values decrease sample 1 correspond to standard values. Considering main material 5% additive is best terms indicators, it can be concluded concentration optimal for introduced products enrichment obtaining bread.