WHIPPED FLOUR CONFECTIONERY BASED UPON WHOLE GRAIN GROUND FLOUR
https://doi.org/10.20914/2310-1202-2014-1-123-129
Abstract
Summary. Flour confectionery products for the Russian market are the traditional products and their sales occupy the 1st place among all types of confectionery. Therefore, it is especially important to conduct research aimed at developing biscuits with increased food and biological value, meeting the existing in the human body requirements in nutrients. The use of flour from whole grain rye, wheat and amaranth allows to receive a quality product with a fine pore structure, pleasant taste and aroma and of high nutritional value. Using a mechanical method for dough loosening reduces operating costs, significantly intensifies the whole technological process, greatly reduces production area of enterprise, the duration of the entire technological process of biscuit production is reduced by 40%. In the developed biscuits protein content increases in 1,5 times; fiber in 6 times, potassium in 10.8 times, calcium in 11 times, phosphorus in 3 times, iron in 3.3 times, vitamin the B6 in4.1 times; B12 in 2.4 times, B9 in 12.4 times.
About the Authors
G. O. Magomedov
Voronezh state university of engineering technology
Russian Federation
Professor
Department of technology of bread, confectionery, macaroni and grain processing.,
tel.: (473) 255-38-51
Russian Federation
Professor
Department of technology of bread, confectionery, macaroni and grain processing.,
tel.: (473) 255-38-51
T. A. Shevyakova
Voronezh state university of engineering technology
Russian Federation
associate Professor
Department of technology of bread, confectionery, macaroni and grain processing.,
tel.: (473) 255-38-51
Russian Federation
associate Professor
Department of technology of bread, confectionery, macaroni and grain processing.,
tel.: (473) 255-38-51
Y. A. Tchernyshevа
Voronezh state university of engineering technology
Russian Federation
postgraduate student
Department of technology of bread, confectionery, macaroni and grain processing.,
Russian Federation
postgraduate student
Department of technology of bread, confectionery, macaroni and grain processing.,
E. A. Mazina
Voronezh state university of engineering technology
Russian Federation
undergraduate student
Department of technology of bread, confectionery, macaroni and grain processing.,
Russian Federation
undergraduate student
Department of technology of bread, confectionery, macaroni and grain processing.,
References
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Review
For citations:
Magomedov G.O., Shevyakova T.A., Tchernyshevа Y.A., Mazina E.A. WHIPPED FLOUR CONFECTIONERY BASED UPON WHOLE GRAIN GROUND FLOUR. Proceedings of the Voronezh State University of Engineering Technologies. 2014;(1):123-129. (In Russ.) https://doi.org/10.20914/2310-1202-2014-1-123-129
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