Open AccessChoux gingerbread production technology based on light rye flour
Author(s) -
Асия Рафаильевна Тугуш,
М.К. Садыгова,
Т. И. Аникиенко,
М. В. Белова,
A.V. Kondrashova,
Z. I. Ivanova
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/640/2/022071
Subject(s) - sugar , food science , mathematics , raw material , wheat flour , recipe , product (mathematics) , chemistry , geometry , organic chemistry
The paper proposes a practical solution to improve the gingerbread technology based on flour from light rye flour and vegetable products. The breeders of the Research Institute of South-East cultivated the varieties of light rye In The Memory of Bambyshev and Solnyshko . The versions of the experiment varied according to the grade of flour in the formula of choux gingerbreads: the first version–from high-grade bakery wheat flour; the second version–from light rye flour of Solnyshko variety; the third version–from light rye flour of In The Memory of Bambyshev variety. The possibility of using grain flour of these varieties in the technology of gingerbread products was studied. It is proposed to use the carrot jam as filling. The use of the carrot jam allows reducing sugar content in the formula, which will give the product dietary properties and save production raw materials. Despite the reduction of sugar in the formula, in the sample based on light rye flour of Solnyshko variety the mass fraction of sugar is 3% higher compared to the control and three samples, which allows reducing the sugar content in the finished product by 50%. The proposed resource-saving technology will allow producing competitive products, expanding the range of products of therapeutic and preventive action.