THE EXPEDIENCY OF USING SPELT FLOUR AND BEET FIBERS IN THE TECHNOLOGY OF FLOUR CONFECTIONERY

EDN: UHEJXK

Abstract

The development of the muffin recipe with the addition of enriching additives fully coincides with the trends of the world market of the confectionery industry and the concern of consumers about their health. The purpose of the research is to develop the formulation and technology of muffins of increased nutritional value and enrich them with essential substances through the use of spelt flour and beet fibers. The following research objects were used: flour mixture consisting of wheat and spelt flour in a ratio of 60: 40, beet fiber, laboratory samples of muffin. The study of the influence of beet fibers on the baking, functional properties of flour mixture and the quality of finished products was carried out. Beetroot dietary fibers were added to the flour mixture, the range of which varied from 5 to 15% of the mass of the flour mixture, it was proved that the introduction of beetroot fibers in the range of 5... 10% reduces the amount of raw gluten, while strengthening the gluten framework. At the dosage of the added additive 12.5 ... 15.0% - gluten is not washed off. It is shown that with an increase in the dosage of beet fibers, there is an increase in the water-binding and fat-binding ability of the flour mixture. It was found that muffins with beet fiber in a dosage of 7.5% have high organoleptic and physico-chemical quality indicators. Practically, it was determined that the introduction of beet fibers and a composite mixture into the muffin recipe increases the content of functional food ingredients in the finished product. The technology and recipe for flour confectionery muffin "Autumn" has been developed.