[Untraditional raw materilas in biscuit half-finished products]
2008
Kholodova, E.N., Pyatigorsk State Technological Univ.
A technology of bisciut half-finished product (BHP) using untraditional raw materials (triticale flour (TF), raftilose powder (RP), Raftilose P95) is developed. TF proteins weakly swell and do not form gluten, that allows to receive BHP of high quality. The main characteristics of RP, that is a natural dietary fibre, is its capability to replace sugars in different recipes and to impart to the foods prebiotic properties. The optimal TF dosage is 50-70% on flour weight and the in the same time one of RP is to be 10% instead of sand sugar. Energy value of tested BHP sample (in terms of 100 g of eatable product part) is 311 kilocalories, that is by 6.6% lower in compare with the control one. The data of BHP nutritive value in terms of product 100 g are presented: sugar content has been decreased by 9.3%, starch content has done by 14.7%, lipid content has been increased by 3.4% and protein content has changed unsignificantly. Dietary fibre content has increased by 88,7%, so 100 g of BHP with 70% of TF and 10% of RP supplies the daily dietary fibre need on 15.88%. Biscuits with TF and RP can be considered as functional products according dietary fibre content
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