The effectiveness of using hydrated carrot and beet powders inthe production of round cracknels sourdough

Two methods of adding carrot and beet powders to the sourdough round cracknel products have been studied, such as dry pre-hydrated ones. The water-retaining properties change in lifting force yeast when applying non-hydrated hydrated before fermentation were investigated. For experiment, we used Vitbiokor LLC powders. average integral particle size powder was 85-95 microns, —95-105 microns. We also flour highest grade Predportovaya(produced by Saint Petersburg Mill Plant, JSC) pressed baking produced Food Combine, JSC. determined a Malvern Mastersizer 2000 laser diffraction analyzer. water-holding capacity hydromodule 1:10 centrifugation with rotational speed 6000rpm-1,for 20 minutes (the samples) for 15 samples). has help "pop-up ball" method. at 1:5, temperature 30°C 60 minutes. results show that aged 40 (33%) maximum water retention (43%). It found quantity added does not correlate samples. is higher samples added, rather than ones Moreover, this difference more pronounced study shows importance hydration them sourdough. It’s significant conduct experiments evaluate effectiveness