Development of a dry mixture of food concentrate for baking a cupcake with soy shell flour
2024
Kupchak Daria | Lyubimova Olga | Dotsenko Sergei
The article considers the relevance of modern developments of qualitatively new food products based on soy biologically modified concentrates, secondary types of flour for nutritional support of the diet of various population groups; the classification of food concentrates – semi-finished flour products according to the current standard is considered; the research is presented, on the basis of which a dry mixture has been developed-a food concentrate for baking a cupcake with soy shell flour, including premium wheat flour, soy shell flour and other ingredients of the formulation, such as egg powder, whole milk powder, baking soda, citric acid, granulated sugar, vanillin, dried grapes, in a mass ratio wheat flour: soy shell flour: other components of the formulation 62.4%:20:17.6%; it is shown that soy shell flour is the most valuable source of minerals such as potassium, magnesium, sodium, phosphorus, calcium, iron, zinc, dietary fiber and is characterized by a ratio of saturated fatty acids to unsaturated as 1:3-3.5; it is proved that the use of soy shell flour allows you to increase the protein content, food fibers, zinc, iron in the finished product, which meets the needs of the consumer.
اظهر المزيد [+] اقل [-]المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Directory of Open Access Journals