PRODUCTION TECHNOLOGY AND QUALITY CONTROL SPONGE CAKE WITH THE INCLUSION OF ALGAE POWDER

DZJNAS

Abstract

In the diets of the Russian population, more than a third of the products consumed are flour confectionery, especially on a biscuit basis. Therefore, the introduction of advanced technologies in the production process of biscuit products is justified. The purpose of the study is to identify the effect of the dosage of seaweed processing products on the functional and technological properties of a biscuit semi-finished product, to develop a recipe for products from biscuit dough enriched with dietary fiber using seaweed processing products, to evaluate the consumer properties of the developed biscuit semi-finished product. Based on the results of the information and patent search, the prospects of using raw materials of plant origin for inclusion in the recipe composition of flour confectionery products as a source of dietary fiber were noted. It was decided to use dried red seaweed Chondruscrispus (Irish moss or chondrus curly) as the plant base. It has been established that dried algae in powder form do not have a specific smell and taste.

As part of the biscuit semi-finished product, dried seaweed of the genus Chondruscrispus, wheat flour of the highest grade according to GOST 26574, chicken eggs according to GOST 31654, potato starch according to GOST R 53876, sugar according to GOST 33222 were used algae in the amount of 5 %, 10 %, 15 % and 20 %. One of the key characteristics of biscuit dough is structural and mechanical properties. The influence of the method of administration and the mass fraction of algae powder on the porosity of the finished product, the stability of the foam of the egg-sugar mixture, the organoleptic characteristics of the finished biscuit semi-finished product, the physico-chemical properties of the baked semi-finished products, the wetness of the baked semi-finished product, nutritional value were investigated. The optimal mass fraction of algae powder inclusion in the recipe composition is 10 % of the flour mass.The improved composition provides an increase in organoleptic properties, nutritional value, as well as an expansion of the range of flour confectionery products