USE OF DRIED GUARANA BERRIES AND RICE FLOUR IN PRODUCTION OF BAKERY PRODUCTS

doi: 10.25712/ASTU.2072-8921.2021.03.010

Abstract

The possibility of using dried guarana berries and rice flour in the production of functional bakery products is considered. There is an acute problem in our country: it is the production of food products with lack wheat protein, in other words, from gluten-free raw materials. Such raw materials will allow expanding the range of products. Rice flour contains less protein and fiber compared to other types, so it is possible to use it as a functional additive. In their turn, dried guarana berries are useful product for the body and its normal functioning. They contain guaranin, essential oils, a large number of micro- and macronutrients, tannins, essential oils. The purpose of this work is to develop a new formulation for bakery products with the replacement of wheat flour with rice flour and the addition of dried guarana berries. Three samples were developed with the replacement of rice flour with wheat flour in the amount of: 15 %, 20 %, 25 %. The optimal dosage was revealed in the amount of 20 %, then dried guarana berries were added to the optimal sample in the amount of 5 %, 10 %, 15 % instead of wheat flour. The replacement of wheat flour with rice flour in an amount of 20 % and the addition of 10 % dried guarana improved organoleptic parameters and contributed to the expansion of the product range.