Печенье овсяное из биоактивированного зерна пшеницы
2009
Lukina, S.I. | Cheremushkina, I.V. | Alekhina, N.N., Voronezh State Technological Academy (Russian Federation)
Formulations of oatcare (OC), which have an increased nutrient and biological values (due to the addition of bioactivated wheat grain(BWG)) and a reduced sugar content. are presented. BWG was added at a dosage of 25, 50, 75 and 100% by weight of wheat flour in the form of finely cut grain mass; the sugar was replaced with fructose. A control one was OC of the traditional formulations. Chemicophysical properties of the finished products with 25-75% BWG improved: water absorbtion increased by 36%, specific volume did by30% , density decreased by 14%, sweetness also reduced. Dry wheat gluten at a dose of 7% by weight oat flour was used to improve viscoplastic properties of OC with BWG use: moisture of OC decreased by 2%, density did by 6%, absorbency increased by 8%. A new product, the OC Shchedroje was developed on the base of the researches. Organoleptic properties of the products did not concede the control ones: the cookies retained its shape, did not crumble, had a grain flavor. Microbiological analysis of the quality of the OC during storage showed an increase of microbiological contamination, the absence of E. coli, mold and yeast. A guaranteed shelf life of the OC Shchedroje was 15 days. The carbohydrate content was reduced by 18%, the dietary fiber one increased in 2 times. There was an increase in mineral elements and vitamins, the ratio of proteins, fats and carbohydrates was adjusted: in the control one it was 1:3:14, in the OC Shchedroje - 1:2:8,5. The energy value decreased by 170 kJ/100
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Central Scientific Agricultural Library