Affiliation
a All-Russian Scientific Research Institute of Soybean
Copyright ©Skripko et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (
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Abstract
Production of new types of functional bakery products of is a perspective direction for the food industry. The widening of bakeryproducts assortment is due to the use of additional raw materials, one of which is soya-ginger or soya-citrus flour. In the article the results of scientific investigations, conducted in All-Russian Scientific Research Institute of Soybean (the Amur region), are present- ed. In the course of experimental researches, experiments on studying the influence of a new type of additive on organoleptic charac- teristics and biochemical composition of bakery products have been made. The research results allowed substantiating the possibility and the advisability of using a new type of flour in the technology of bakery products, as well as getting mathematical model s for organoleptic evaluation of bread rolls, by means of which the following parameters and modes of their preparation have been justi- fied: mass fraction of soya-ginger or soya-citrus flour is 29.7-32.3% of the amount of wheat flour, the dough fermentation period is2.0-2.2 h and the proving period is half an hour. Under the given technology parameters the general organoleptic evaluation using a100-point scale is from 89 to 94 points. Investigations of biochemical composition of the obtained products in comparison with tradi- tional ones made it possible to conclude that the developed products contain above 1.4-1.5 times protein, above 2 times mineral mat- ters, above 33-60 times vitamin C, to about 1.0 mg of vitamin E per 100 g a product, while the carbohydrate content is 1.3 times low- er, and the content of dietary fiber increased by 2.6-2.7 g per 100 g a product. Evaluation of new types of products has given positive results for all indices. Based on obtained results, the technology and normative-technical documentation for the production of bread rolls Amurskaja fantazija with addition of soya-ginger or soya-citrus flour have been substantiated and developed. This allows pro- duction of mass consumption goods with high nutritional and biological value, improved organoleptic characteristics, intended for functional nutrition.
Keywords
Bakery products,
soya-ginger flour,
soya-citrus flour,
functional foods,
formula,
technology
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