Пути повышения пищевой ценности при использовании новых для кондитерских изделий видов сырья
2009
Maksimova, A.A. | Knopova, S.I. | Savenkova, T.V., Research and Development Inst. of Confectionery, Moscow (Russian Federation)
A new type of raw materials for bakery confectionery products is used in the development of cracker (CK) and hard tack technology. They are made of fresh potatoes by boiling, drying, grinding to a powder -potato powder (PP). PP contains more dietary fiber by 13.6%, less fat (only 0.3%) by 67% and the same amount of starch (66.7%) in compare with white flour. The regularities are determined for changes in physical characteristics and rheological properties of dough using the PP. It is shown that 1) the water-absorbing ability of the mixture of flour and PP (20%) increased by 19.6% in compare with a net flour, that resulted in CK dough of high humidity (from 26 to 29.8%); 2) deformation of distensibility of dough decreased from 14.5 to 9.5 milli meters, i.e. the dough becomes more technologically advanced in the process of forming. The indicators of nutritional value of the CK Kartofelnij are the follow: the protein content is increased by 1.6%, the amount of fat is reduced (from 17.5 to 11.4%) and the energy value is slightly reduced (from 416 to 409 Kcal ). The use of PP increased the content of macro-and micronutrients in the CK. The technologies of CK and hard tacks with MPP, a new non-traditional national raw material for the confectionery industry, are developed
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