DEVELOPMENT OF A BAKERY PRODUCT OF INCREASED NUTRITIONAL VALUE

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Abstract

. Expanding the range of bakery products by introducing components into the recipe that improve their consumer properties and modify their composition is an important direction. The work is devoted to the development of a recipe for a bakery product of increased nutritional value and the expansion of the range of enriched bakery products. The composition for the production of a bakery product includes wheat flour of the highest grade, hemp and sesame semi-skimmed flour, edible salt, granulated sugar, quick-acting instant yeast, drinking water. Flour composite mixtures are composed, including wheat flour of the highest grade, hemp and sesame flour in the ratios (%): 90-92 / 4-5 / 4-5 (sample 1); 80-82 / 9-10 / 9-10 (sample 2); 70-72 / 14-15 / 14-15 (pattern 3); 60-62 / 19-20 / 19-20 (pattern 4). The process of production of bakery products includes kneading dough, fermentation, cutting dough, baking products. Dough kneading was carried out by a non-dough method, baking was carried out under standard technological conditions. Based on the analysis of physico-chemical parameters and organoleptic evaluation, a sample was selected with the best performance, with a ratio of premium wheat flour, hemp flour, sesame flour (%): 70-72 / 14-15 / 14-15. The addition of hemp and sesame flour in the stated amount increases the nutritional value, positively affects the organoleptic characteristics of the product. In the developed sample, the quantitative content of proteins, fats, vitamin-mineral complex and dietary fiber increases. And also organoleptic indicators are improved, the addition of sesame flour gives the finished product a pleasant smell and nutty taste.