Quality assessment of semi-finished products in dough (dumplings) produced using the biodifferential "Vitacel"

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Abstract

The article studies the effect of the Vitacel bioadditive on the quality of semi-finished products in dough. Organoleptic analysis showed that the most optimal was the addition of 4% of the minced meat mass. This allowed us to get 0.4 points higher in organoleptic indicators, compared to the control. Evaluation of the nutritional value of finished semi-finished products showed that the use of the additive reduced the fat content in 100 g, making the product leaner, and slightly increased the amount of carbohydrates. The dosage of the Vitacel additive of 6% of the raw material mass and more is irrational and increasing the limits has a negative effect on the structure and taste characteristics of the finished product.