Современные проблемы пищевой ценности и качества хлебобулочных изделий и возможные пути их решений
2010
Dubrovskaya, N.O. | Nilova, L.P.
Bakery products are one of the main food products in the RF. The urgent problem is their enriching in functional additives imparting therapeutic and prophylactic properties. In some regions there is acting a program "Health through bread". Within it mass and special grades of bakery products and developed and manufactured. For the manufacture of functional products bran, multi-grain mixtures, whole grain are mainly used for the manufacture of functional products. The study is being conducted in the technology of bakery products manufactured by using unconventional raw materials, in particular fruit and berries. A marc powder from red-fruited maintain ash has been tested as an unconventional additive. The marc was milled to get particles having a size of 20-30 micrometer directly prior to bringing into the dough. Dried marc can be stored within 18 months under uncontrolled conditions without loosing their qualities. Due to high content of pectin in the powder using bakery conditioners can be refused. Processes of dough fermentation and maturation are accelerated by high content of vitamins and mono-sugars. The optimum dosage of mountain ash powder is not more the 3% of the flour mass. At this dosage the deterioration of physical and chemical and organoleptic properties of products is not observed. But their nutrition value and anti-oxidant properties improve
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