STUDYING POSSIBILITY OF USING COMMON BRACKEN FERN (PTERIDIUM AQUILINUM) IN TECHNOLOGY OF BISCUITS FOR SCHOOL MEALS
QFTTQD
DOI:
https://doi.org/10.25712/ASTU.2072-8921.2024.02.007Keywords:
School meals, sociological survey, bread and bakery products, common bracken, energy value, enriched productsAbstract
Bakery products are mandatory components in the nutrition of children. Nevertheless, the use of bakery products in nutrition can lead to physiological disorders in the body of children due to the composition, which mainly contains premium flour, yeast and sugar. The purpose of this study is to analyze bakery products sold in school food factories of various subjects of the Russian Federation, to determine the most popular types of bakery products among students, to study the possibility of using wild plants to enrich school meals and to create balanced products at the level of physiologically recommended consumption rates of basic nutrients.A sociological survey to find out the preferences of the use of bakery products in the diet of school canteens was conducted in the form of a questionnaire of students in different subjects of the Russian Federation. Organoleptic evaluation of the developed products, foaming ability, foam stability, biscuit dough density and determination of the moisture content of the finished biscuits were carried out according to the regulatory documentation for this type of product.A sociological survey was conducted among school students of various subjects of the Russian Federation. It was determined that the most popular flour products in school canteens are sweet rolls (about 90% of respondents), sausages in dough and pizza are in second and third places - 82.3 and 62.3%, respectively. Analysis of technological maps of collections of recipes for products for students in all educational institutions showed that bakery products contain in their composition from 9.3 to 47.3 % of sugar from the permissible daily allowance. As an alternative to yeast dough buns, samples of sponge cakes were developed with the addition of fern puree, which replaced part of the egg-sugar mixture in the original product. Unlike rich bakery products, biscuits with the addition of fern puree have a functional focus. The organoleptic parameters of the biscuit sample with the addition of 15% fern puree showed the best results - the shape of the product is correct, without dents and fractures, the surface color is brown, the crumb is grayishbrown, the taste of a well-baked biscuit product is not wet, pores.
An analysis of the preferences of schoolchildren in all administrative districts of the Russian Federation showed that the majority of students prefer sweet rolls, sausages in dough and pizza. A technology has been developed for a sponge cake with the addition of fern puree, which replaced part of the egg-sugar mixture in the original product. The product with 15% content of fern puree in the biscuit dough had the best organoleptic and physicochemical characteristics. It has been shown that a sponge cake with the addition of fern puree has a functional focus and can be a complete replacement for buns and other baked goods made from yeast dough.
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