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EFFECT OF NON-TRADITIONAL VEGETABLE RAW MATERIALS ON THE PROPERTIES AND BIOTECHNOLOGICAL STRUCTURE PASTRY

https://doi.org/10.20914/2310-1202-2015-3-157-160

Abstract

Summary. An important task is the use of catering in the preparation of food products of new types of raw materials, which can solve the problem of nutrition. One way to improve the quality and range of flour culinary products is the use of technology in their enriching additives plant. Among them are a subgroup of additives derived from cereals, pulses, oilseeds, vegetables, fruit and other plant materials. As a result of researches the technology buns bakery products with the addition of oil and meal of wheat germ, pumpkin seed oil cake. Wheat germ oil cake is a source of complete protein and biologically active substances, is rich in essential amino acids, unsaturated ω-3, ω-6 fatty acids, vitamin E, D, B1, B2, B6, PP, pantothenic and folic acid, carotenoids. The composition of pumpkin seed oil cake include essential oils, phytosterols, resinous substances, organic acids, vitamins C and B, carotenoids, carbohydrate melen. In the composition of wheat germ oil contains: all essential, not synthesized by the human amino acid (tryptophan, methionine, leucine, valine, isoleucine), polyunsaturated fatty acids (ω-3, ω-6 and ω-9 acid), a large amount of vitamins, micro - and macronutrients. In the development of the experimental basis for the formulation chosen butter bakery products, in which part of the wheat flour (20 %) was replaced by wheat germ oil cake (10 %) and pumpkin seed oil cake (10 %). Margarine in the classical formulation was replaced by wheat germ oil, sugar - on natural honey. Insertion additives significantly improve the properties of biotech pastry. The proposed method of production of buns bakery products can reduce the duration of the production process, to intensify the process of gas formation in the test to increase gas-retaining capacity and lift test.

About the Authors

Y. P. Kolomnikova
Voronezh, Russia. state Universitying. technology
Russian Federation
Associate professor, department of service and restaurant business. phone (473) 255-37-72


A. A. Derkanosova
Voronezh, Russia. state Universitying. technology
Russian Federation
associate professor, department of service and restaurant business. phone (473) 255-37-72


M. V. Manukovskaya
Voronezh, Russia. state Universitying. technology
Russian Federation
associate professor, department of service and restaurant business. phone (473) 255-37-72


E. V. Litvinova
Voronezh, Russia. state Universitying. technology
Russian Federation
master student, department of service and restaurant business. phone (473) 255-37-72


References

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Review

For citations:


Kolomnikova Y.P., Derkanosova A.A., Manukovskaya M.V., Litvinova E.V. EFFECT OF NON-TRADITIONAL VEGETABLE RAW MATERIALS ON THE PROPERTIES AND BIOTECHNOLOGICAL STRUCTURE PASTRY. Proceedings of the Voronezh State University of Engineering Technologies. 2015;(3):157-160. (In Russ.) https://doi.org/10.20914/2310-1202-2015-3-157-160

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ISSN 2226-910X (Print)
ISSN 2310-1202 (Online)