The influence of the dosage of corn oil on the quality indicators of the dough and products with germinated flax seeds
https://doi.org/10.20914/2310-1202-2020-1-53-58
Abstract
Currently, in the technology of bakery products, it is important to replace margarine with vegetable oil, which is rich in vitamins, provitamins, polyunsaturated fatty acids, which will enrich the finished product not only with useful substances, but also equalize the ratio of omega-3 and omega-6, increase nutritional value. The purpose of the work is to determine the rational dosage of corn oil, as well as the ratio of linolenic and linoleic fatty acids in a bakery product. The object of study was a bun "Family" with germinated flax seeds (TU 9110-500-02068108-2018) with a different dosage of corn oil. In the work, generally accepted methods for studying the properties of finished products were used. The rational dosage was established by studying the organoleptic (shape, color, baking, promess, porosity, taste, smell), physicochemical (moisture, acidity, form stability, specific volume) and structural-mechanical indicators (general deformation, ductility, elasticity, relative ductility and elasticity). The result of the study is the development of a new bun recipe with sprouted flax seeds with the addition of 4% corn oil to the mass of flour. The addition of an enrichment agent contributed to an increase in the specific volume of the product by 14%, total deformation – by 22 units. instrument, plasticity – by 13 units. device, elasticity – by 9 units. device. The ratio of omega-3 and omega-6 in the bun was 1: 2, which is within the guidelines (FGBNU FITS Nutrition and Biotechnology). According to the research results, the bun can be characterized as a balanced product with polyunsaturated fatty acids, intended for functional nutrition, which will expand the range of bakery products.
About the Authors
E. I. Ponomareva
Voronezh State University of Engineering Technologies
Russian Federation
Dr. Sci. (Engin.), professor, bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia
Russian Federation
Dr. Sci. (Engin.), professor, bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia
N. N. Alekhina
Voronezh State University of Engineering Technologies
Cand. Sci. (Engin.), associate professor, bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19, Voronezh, 394036, Russia
Cand. Sci. (Engin.), associate professor, bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19, Voronezh, 394036, Russia
J. P. Gubareva
Voronezh State University of Engineering Technologies
master student, bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19, Voronezh, 394036, Russia
master student, bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19, Voronezh, 394036, Russia
D. A. Tereshchenko
territory of the airport Domodedovo, buildng 2
technologist, LLC Domodedovo Catering, Domodedovo, Moscow Region, 142015, Russia
technologist, LLC Domodedovo Catering, Domodedovo, Moscow Region, 142015, Russia
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Review
For citations:
Ponomareva E.I., Alekhina N.N., Gubareva J.P., Tereshchenko D.A. The influence of the dosage of corn oil on the quality indicators of the dough and products with germinated flax seeds. Proceedings of the Voronezh State University of Engineering Technologies. 2020;82(1):53-58. (In Russ.) https://doi.org/10.20914/2310-1202-2020-1-53-58
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