The Study of the Possibility of Using Low-Calorie Foods in the Technology of Flour Confectionery Production

Kaluzhskikh, A G; Долгополова, Н В; Kotelnikova, M. N.; Ryumshina, Snezhana

doi:10.1051/bioconf/20213203012

Cited by 2 publications

(1 citation statement)

References 6 publications

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“…Moreover, the use of coriander and other non-traditional types of raw materials makes it possible to increase the nutritional value of bread, improve its physicochemical and organoleptic properties, and also intensify the technological process when processing flour with reduced baking properties. This also makes it possible to diversify the range of baked goods and create types of bread with a modified chemical composition that have medicinal and preventive properties [10].…”

Section: Introductionmentioning

confidence: 99%

The use of non-traditional raw materials in the production technology of bakery products

Morgunov,

Zenina,

Mel’nikov

et al. 2023

E3S Web of Conf.

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Bread and bakery products are one of the staple foods and make up a significant part of the daily human diet. However, the biological value is low and the content of essential amino acids is insufficient. In this regard, the goal of the work was to develop a recipe for wheat bread with the addition of amaranth flour and coriander. To determine the optimal recipe, laboratory baking of prototypes was carried out with different ratios of additional components. The addition of amaranth flour and ground coriander affected the color of the samples: from light yellow in the control to light brown in the test samples. The taste and smell of the prototypes also changed with the increase in non-traditional raw materials in the recipe. The acidity of the crumb increased depending on the amount of added amaranth flour and ground coriander: from 2.5 ºT for the control sample to 2.7 for the 3rd experimental sample. An inversely proportional effect of amaranth flour and ground coriander on porosity was established, which decreased from 75.0% for the control sample to 71.0% for test sample 3. The addition of amaranth flour and ground coriander to the recipe had a positive effect on the mass fraction of protein - the maximum value This indicator was recorded in samples 2 and 3 (8.3%), which is 0.8-0.1 abs. percent higher compared to the performance of the control sample and prototype 1

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Section: Introductionmentioning

confidence: 99%

The use of non-traditional raw materials in the production technology of bakery products

Morgunov,

Zenina,

Mel’nikov

et al. 2023

E3S Web of Conf.

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Technological parameters of production and formulation of low-calorie semi-finished product "Brownie"

Ковалева

Pyanikova

Taratorina³

et al. 2022

Vestn. Voronež. gos. univ. inž. tehnol.

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Flour confectionery semi-finished products, which are delicious and have a high nutritional value, are always popular with people of all ages. Cake is one of the favorites and most common flour confectionery products for consumers all over the world. Wheat flour is one of the main ingredients used for the preparation of biscuit semi-finished products, along with sugar, egg, preservatives, flavorings, etc. Partial or complete replacement of wheat flour is always desirable to make the product more nutritious. Replacing wheat flour with other different flour improves the functional and nutritional properties of Brownie semi-finished products. The technological parameters and the recipe for the production of semi-finished Brownie products related to low-calorie products have been developed. Wheat flour was replaced with rice, corn and flaxseed flour, the ratios of which were derived as a result of experimental studies of the recipe. Butter was replaced with soft cottage cheese, which reduced the caloric content of the product. Yogurt has been replaced with a fruit supplement (in the form of frozen apple pomace) to increase nutritional value. Instead of sugar, the sweetener "Prebiosweet" is used, which includes the sweetener erythritol, lactulose, sweetener stevia extract. In contrast to the classical production technology in the developed one: the number of technological operations is reduced; the operation of whipping the egg mixture is excluded. Mixing of ingredients was carried out in two stages: at the first stage, all dry components were mixed; at the second stage, all liquid components were mixed. Then the liquid and dry mixtures were mixed to a homogeneous consistency. The duration of mixing was reduced to 2-3 minutes. and it was carried out at low speeds of the kneading machine. The Brownie semi-finished product was baked at a temperature of 175 ℃ for 60 minutes. The addition of rice, corn and flax flour will expand the diet of people who monitor their health, apple squeezes.

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The Study of the Possibility of Using Low-Calorie Foods in the Technology of Flour Confectionery Production

Cited by 2 publications

References 6 publications

The use of non-traditional raw materials in the production technology of bakery products

The use of non-traditional raw materials in the production technology of bakery products

Technological parameters of production and formulation of low-calorie semi-finished product "Brownie"

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