Open AccessScientific and practical approaches to the development of new-generation confectionery products
Author(s) -
Я. П. Домбровская,
А. А. Дерканосова,
Е. В. Белокурова,
Е. Е. Курчаева,
И. В. Максимов,
N.A. Kashirina
Publication year - 2021
Publication title -
vestnik voronežskogo gosudarstvennogo universiteta inženernyh tehnologij
Language(s) - English
Resource type - Journals
eISSN - 2310-1202
pISSN - 2226-910X
DOI - 10.20914/2310-1202-2020-4-60-68
Subject(s) - amaranth , food science , biological value , recipe , chemistry , polyunsaturated fatty acid , raw material , fatty acid , biochemistry , organic chemistry
A modern progressive direction in the development of confectionery production is the creation of new resource-saving technologies and the development of flour confectionery products with a reduced energy value based on the use of various types of non-traditional and local raw materials. The application of oilseed cake in the food industry makes it possible to enrich products chemical composition with proteins, lipids, dietary fiber, vitamins and minerals. The use of amaranth oil cake as a dry component allows the biological value increase, as it is characterized by a high content of easily digestible protein (18-20%) containing all essential amino acids in sufficient quantities. Recently, special attention has been paid to the introduction of animal fats to the food industry. Bone fat occupies a special place among them. It is produced from bones, regardless of the type of meat from which they were obtained. The application of bone fat allows to enrich foods with polyunsaturated fatty acids, as well as improve the ?-3 / ?-6 ratio of fatty acids in the diet. Taking into account the traditional technology, as well as the properties of amaranth cake and bone fat, the recipe for "Mayachok" gingerbread was developed to adjust chemical and fatty acid composition. The recipe for custard gingerbread with the addition of 15% amaranth oil cake and 11% bone fat to the flour mass in the dough improves organoleptic and physicochemical indicators; to increase their biological value (by 24.5%); to obtain products with the most balanced amino acid composition (amino acid rate for lysine is 44.5%); to balance the ?-3 / ?-6 ratio of fatty acids; to increase the calcium content in products and to normalize its ratio with magnesium and phosphorus - Ca: Mg: P - 1: 0.65: 1.65. The components added improve the structural and mechanical properties of the choux pastry, such as plasticity, elasticity, absorptivity.