Functional components of non-traditional raw materials in the design of bakery products
https://doi.org/10.31677/2072-6724-2021-31-1-7-1
Abstract
Wheat bread remains in the diet not only of Russians, but also of the population of other countries as a daily product, which makes it possible to consider it as an object for modifying the chemical composition and nutritional value in order to give it functional, dietary, or therapeutic and prophylactic properties. The purpose of the research is to study the composition of the functional components of non-traditional types of flour used in wheat bread technology in order to establish the effectiveness of their use. The objects of research were: bakery wheat flour of the highest grade, walnut flour, peanut flour, coconut flour. The analysis of organoleptic, physicochemical indicators and nutritional value of wheat bakery flour and various types of flour from walnut is carried out. An acceptable sensory compatibility of the studied raw material was established. Replacing a part of wheat flour in the recipe of bakery products with raw materials from peanuts or walnuts is a reasonable condition for eliminating the deficiency of dietary fiber in them. Increasing the biological value of products and the content of polyunsaturated fatty acids in it due to the use of peanut and coconut flour is of undeniable nutritional value. The source of phosphorus and copper can be considered flour from walnuts and peanuts; iron and selenium – walnut and coconut flour; magnesium and calcium – walnut flour. In a practical way, the effectiveness of replacing wheat flour in the recipe of bakery products with raw materials from nut-bearing raw materials has been established to increase the content of functional food ingredients in finished products.
About the Authors
Yu. A. Betz
South Ural State University
Russian Federation
Russian Federation
Graduate Student
1Yu.A. Betz, Graduate Student 1N.L. Naumova, Undergradute 2I.N. ,
N. L. Naumova
South Ural State University
Russian Federation
Russian Federation
Undergradute
I. N. Minashina
South Ural State Agrarian University
Russian Federation
Russian Federation
Candidate of Veterinary Sciences, Associate Professor
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Review
For citations:
Betz Yu.A., Naumova N.L., Minashina I.N. Functional components of non-traditional raw materials in the design of bakery products. Innovations and Food Safety. 2021;(1):7-13. (In Russ.) https://doi.org/10.31677/2072-6724-2021-31-1-7-1
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