PECTIN-CONTAINING POWDER FROM FROZEN POMACE OF SMALL-FRUITED APPLES IN GRAIN BREAD PRODUCTION

PXSEPL

Abstract

The use of innovative hardware and technological solutions allows to realize the nutrient approach to the formation of functional foods. And the use of natural ingredients will not only minimize the seasonality of use of functional products in nutrition, but also increase the content of functional ingredients, biologically active substances that strengthen the resistance of the consumer's body to the challenges of modernity. In bread production it is necessary to reduce or eliminate the use of improvers and other food additives. This drawback can be eliminated by introducing biologically active substances into the composition of recipe components, one of which is frozen pomace of small-fruited apples on the basis of which pectin-containing powder was obtained. The purpose of the study was to develop a method of production of grain bread with the use of pectin-containing powder. The object of research was chosen pectin-containing powder from frozen squeeze of small-fruited apples, containing a significant amount of dry matter 89±0,15%, water-soluble pectin substances 77±0,05%, as well as a mixture of unshredded grain - wheat 60% and rye 40%, which was washed and soaked for 12.5 h at 22-24°C in water until the appearance of sprouts of size no more than 0.3 mm, then microwave treatment of grain in a microwave oven at a power of 900 W for 3 min. A new method of grain bread production with the use of pectin-containing powder with improved organoleptic and physicochemical parameters was developed. The performed studies of organoleptic andphysico-chemical quality indicators of grain bread with the use ofpectin-containing powder from pomace of small-fruited apples corresponds torequirements of GOST 25832-89 "Dietary bakery products. Technicalconditions".