Open AccessResearch of semi-finished sponge cakes made with the addition of willow-herb
Author(s) -
Alexey Belyaev,
V.V. Mosyagin,
G.F. Ryzhkova,
A G Kaluzhskikh,
A S Budnikova
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 - 10.1088/1755-1315/848/1/012041
Subject(s) - herb , willow , food science , organoleptic , chemistry , medicinal herbs , traditional medicine , botany , biology , medicine
Flour confectionery products, including semi-finished biscuit products, are of interest for conducting experiments aimed at obtaining new types of enriched products with various micronutrients. For the enrichment of the products, a powder from the grass of the willow-herb was used. Because it is known from the literature that willow-herb contains a large amount of micronutrients and is a medicinal plant. The collection of the herb willow-herb also has many medicinal properties and has a positive effect on the human body. In this paper, we consider the recipes for the production of semi-finished biscuit products with the replacement of flour in them with the powder of willow-herb in different percentage concentrations. The obtained samples of semi-finished biscuit products were examined in order to determine their quality indicators. An organoleptic evaluation was carried out, which allowed us to identify the best sample. Studies have been conducted to determine the amount of content of certain elements. The dependence of the content of these elements on the amount of the addition of willow-herb to the recipes of experimental samples of sponge semi-finished products is revealed. The quantitative indicators of the content of elements such as iron and phosphorus, important for the human body, in the samples were determined. Infrared spectra of experimental samples of biscuit products were obtained, and their analysis was carried out.