Расширение ассортимента обогащенных кексов

The confectionery industry has the relevant task to extend a range and increase a production of enriched products. The purpose of the study is to develop of the composition cake formula enriched by milk protein. The subject of the development is a cake with a high content of milk protein concentrate with 100% the substitution of sugar on natural sugar alternatives and addition of rosemary and/or chicory extract depending on the formula. The work is performed at the scientific research institute of “Food security” and the department of commodity science and commodity expertise of Plekhanov Russian University of Economics. Based on the conducted laboratory researches were chosen the composition of components in the formula of enriched cake. For ensure high protein content in the product was used the milk protein concentrate with protein content at least 85% in dry matter. Trehalose were used as a sugar alternatives, sweetener - fructose. Ingredients such as chicory, rosemary extract were used for increase nutritional and biological values of the products. The nutritional value of the developed cake was calculated the received results have confirmed efficiency of the chose formula which is characterized by high protein content. The quantitative protein content was confirmed by the Kjeldahl method. The assessment of quality the developed products was conducted by organoleptic and physico-chemical parameters during storage process. It was established that the developed composition ensures the quality safety of enriched cakes for 35 days. Thus, based on the conducted researches has been developed formula of cake enriched with milk protein, biologically active substances of plant raw materials, with full of substitution of sugar on natural sugar alternatives, with reduced calorie content, long shelf life. The range of enriched flour confectionery was extended.