Пюре из свежих ягод бузины или пюре из шпината как двойной натуральный краситель и модуляторы консистенции соргового безглютенового хлеба на ранних сроках после выпечки

Безглютеновый хлеб обычно быстро черствеет и  имеет ограниченное разнообразие природных цветов, что, как правило, исправляется многочисленными добавками. В  этой статье оцениваются свойства пюре из  свежих ягод бузины (Sambucus nigra) и шпината (Spinacia oleracea) (15–35 % от количества муки), примененных в качестве многофункциональных ингредиентов для безглютенового хлеба, выпеченного из сорго (Sorghum oryzoidum). Был проведен анализ девяти рецептур, где инструментально оценивалась консистенция, цвет мякиша по  шкале цвета CIELAB, профиль органолептических свойств и уровень потребительской приемлемости через 6 и 24 часа после выпечки. Через 6 часов хлеб с добавлением шпината в количестве 35 % достиг уровня мягкости, сравнимого с пшеничным хлебом, в то время как добавленная бузина повысила черствость мякиша. Через 24 часа все виды хлеба зачерствели, но хлеб, испеченный с добавлением шпината в количестве 35 %, оставался значительно мягче, нежели контрольный образец, выпеченный из сорго. Пюре из ягод бузины изменило цвет хлебного мякиша в сторону красно-фиолетовых оттенков, пюре из шпината — в сторону зелено-желтого оттенка, при этом варианты рецепта с добавленным шпинатом показали наименьшее изменение цвета через 24 часа (ΔE*ab < 3,5). Потребительские оценки были неизменно высокими (≥ 7,0 в первый день), при этом хлеб с добавлением 35 % бузины сохранил наивысшую оценку и через 24 часа. Эти результаты показывают, что применение пюре из свежих растительных материалов способно расширить естественное разнообразие цвета и уменьшить преждевременное черствение безглютенового хлеба, что подтверждает целесообразность их применения в качестве альтернативы традиционным добавкам, подпадающим под определение «чистая этикетка».

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