Способы повышения пищевой ценности изделий из песочного теста
2024
Корпочан, Кирилл | Алексеенко, Валентин-Рафаэль | Караман, Екатерина
Sand dough is a widely used base for the preparation of sweet and savoury baked goods, including biscuits, cakes, pies, tarts and other products often consumed as a snack. Its popularity is due to its easy transportability, long shelf life, variety, pleasant flavour and high carbohydrate and fat content, which induces a feeling of satiety for a long time. However, frequent consumption of sand dough products can lead to negative health effects such as increased blood glucose levels and increased low-density lipoprotein (LDL) cholesterol concentrations. This is due to the high content of sugars, marginal fatty acids and other undesirable components in sand dough. The advantages and disadvantages of using alternative ingredients with low glycemic index, rich in healthy fats, proteins and fibre (wholemeal flour, aggluten blends, natural sweeteners, etc.) have been considered as a way to increase the nutritional value of sand dough-based products. One of the most effective methods is the introduction of secondary products from the oil and fat industry into the formulation. The use of locally produced meal can significantly expand the range of finished products, as well as reduce the risk of diabetes, obesity and cardiovascular diseases in consumers
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Editeur Technical University of Moldova
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