BLACK CHOKEBERRY PRESCRIPTION COMPONENT FOR BAKERY PRODUCTS

Abstract

Article contains information on new technologies of bakeries of products with introduction of a product of processing of a mountain ash black-fruited. The chemical composition of the brought product of processing of a mountain ash blackfruited is given. An objective of this research is development and scientific justification technology of bakeries of products with the improved physical and chemical and organoleptic indicators, due to introduction of a mountain ash black-fruited. Information on changes of physical and chemical and organoleptic indicators of dough in the course of fermentation depending on quantity of the brought additives, and also change of complex indicators of quality of finished products is provided. On the basis of the obtained data selection of optimum ratios of introduction of a product of processing of a mountain ash black-fruited in a compounding of bakeries of products is made. On the basis of an organoleptic and physical and chemical assessment of quality of the finished products received from the studied dough samples the qualimetrical assessment of quality is carried out. The conclusion that the best of studied during research, are samples with introduction of a product of processing of a mountain ash black-fruited in number of 4% of total of wheat flour of the premium in a compounding is drawn. Development of bakeries of products with introduction of a mountain ash black-fruited allows to receive a product with high physical and chemical and organoleptic quality indicators, a treatment-and prophylactic orientation. In taste and aroma of a bakery product there are shades peculiar to a mountain ash black-fruited.