USE OF FUNCTION OF HARRINGTON FOR OPTIMIZATION OF PRESCRIPTION STRUCTURE BARS LIKE A PRALINE
https://doi.org/10.20914/2310-1202-2014-2-99-103
Abstract
Summary. Production and consumption sugary confectionery products takes leading positions as in Russia, and worldwide as a whole. The high sugar content, prime cost, the low content of important biologically active agents - vitamins, micro- and macronutrients, food fibers, is an essential lack of these products. In the solution of this problem an important role is played by application of marriage of candy caramel (a caramel powdery semi-finished product) and a product of vegetable raw materials of the raised nutrition value ˗ cake from an amaranth. Optimization of prescription structure of bars like a praline on the basis of a caramel powdery semi-finished product and cake from an amaranth with Harrington function use is performed. In the developed bars the amount of protein by 3,32 times increases; the sugar content by 1,33 times decreases; products are enriched with vitamins, mineral substances (calcium by 4,25 times; phosphorus by 3,7 times; iron by 9,60 times) and food fibers by 3,77 times. Annual economic effect of introduction of technology of bars on the basis of a caramel powdery semi-finished product and amaranth cake at development of 1 t will make 9100 rub.
About the Authors
G. O. Magomedov
Voronezh s state university of engineering technology
Russian Federation
Professor
Department of technology of baking, confectionery, macaroni and grain processing productions
phone (473) 255-38-51
Russian Federation
Professor
Department of technology of baking, confectionery, macaroni and grain processing productions
phone (473) 255-38-51
A. A. Zhuravlev
Voronezh s state university of engineering technology
Russian Federation
associate Professor
Department of technology of baking, confectionery, macaroni and grain processing productions
Russian Federation
associate Professor
Department of technology of baking, confectionery, macaroni and grain processing productions
T. A. Sheviakova
Voronezh s state university of engineering technology
Russian Federation
associate Professor
Department of technology of baking, confectionery, macaroni and grain processing productions
Russian Federation
associate Professor
Department of technology of baking, confectionery, macaroni and grain processing productions
D. V. D.V. Sedykh
Voronezh s state university of engineering technology
Russian Federation
student
Department of technology of baking, confectionery, macaroni and grain processing productions
Russian Federation
student
Department of technology of baking, confectionery, macaroni and grain processing productions
References
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Review
For citations:
Magomedov G.O., Zhuravlev A.A., Sheviakova T.A., D.V. Sedykh D.V. USE OF FUNCTION OF HARRINGTON FOR OPTIMIZATION OF PRESCRIPTION STRUCTURE BARS LIKE A PRALINE. Proceedings of the Voronezh State University of Engineering Technologies. 2014;(2):99-103. (In Russ.) https://doi.org/10.20914/2310-1202-2014-2-99-103
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