[Commom chicory powder effect on biscuit half-finished product]
2008
Reznikova, L.G., Moscow State Univ. of Technology and Management (Russian Federation)
The main aim of development of functional bakery products is to decrease saccharose content at the expense of the sand sugar andcocoa powder exchange by inulin-containing products. The common chicory powder (CP) is a research object that is a fine-dispersed system of white color with grayish tint an is produced by dried root breakage till they have 12-13% moisture. A receipt and a technological scheme of a halffinished biscuit (SB) with Cp are presented. The CP effect on free sugar content in the SB is estimated. It is shown that the exchange of sand sugar (2%) and cocoa powder (2%) by the CP in the SB has resulted in decrease of glucose content and increase of maltose and fructose ones. Fructose covers better the requirements of insular diabetes patients, because it does not stimulate insuline secretion and does not make pancreas degrade. The SB with CP is concluded to be a functional product. The data of CP influence on the SB weight change during storage are presented: the CP addition instead of 2% or 3% both of sugar and cocoa weight decreased the SB weight losses. This can be explained by water-holding capacity of chicory carbohydrates. The conclusion is that the CP addition instead of sand sugar and cocoa powder improves the SB due to dietary fructose increase and glucose decrease and due to elongation of storage period
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