РАЗРАБОТКА ТЕХНОЛОГИИ МУЧНЫХ КОНДИТЕРСКИХ ИЗДЕЛИЙ С ИСПОЛЬЗОВАНИЕМ НОВЫХ ВИДОВ СЫРЬЯ

Elena Ivanovna Shcherbakova

Authors

Elena Ivanovna Shcherbakova South Ural State University, Chelyabinsk

Keywords:

pastry, nutrition value, “Stolichniy” cake, pumpkin powder, chemical composition, organoleptic estimation, moisture weight fraction, food fiber, protein, oven losses, functional product

Abstract

The article is devoted to the topical issue of the increase of pastry nutrition value and “Stolichniy” cake in particular. The author gives the reasons for the necessity to produce pastry with the use of functional ingredients. Definition of a functional food product is given. The chemical composition of pumpkin powder made of seeds which are the sources
of unsaturated fat (linoleic and linolenoic acid), vegetable protein, food fiber, mineral substances (sodium, potassium, calcium, magnesium, phosphorous, iron, zinc, copper) and
vitamins B1, В2, РР, С is analyzed. The results of physical and chemical parameters of a reference sample of “Stolichniy” cake and samples with the partial replacement of flour by 2, 4, 6, 8, and 10% of pumpkin powder are given and analyzed. The analysis of organoleptic estimation of the reference and experimental samples is performed. The dependence of moisture of the product and dough on the content of pumpkin powder is determined. The explanation of the increase in moisture of the samples is given. Weight fraction of protein in reference and experimental samples is found by Kjeldahl referee method in accordance with State Standard (GOST) 26889-86. The amount of soluble and insoluble food fiber is calculated by enzymatic-gravimetric method in accordance with State Standard (GOST) P 54014-2010. The results of cake oven losses are given. The relation between the amount of pumpkin powder used and oven losses for cake samples under analysis is set. The author proves the amount of additive, develops a process scheme for “Stolichniy” cake production. It is stated that a cake with 8% of pumpkin powder is a functional product due to nutrition fiber content. The efficiency of flour replacement with pumpkin powder according to the recipe is proved.

Author Biography

Elena Ivanovna Shcherbakova, South Ural State University, Chelyabinsk

Candidate of Science (Engineering), associate professor, Department of Catering Technology and Organization

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