INCREASING THE RANGE OF HIGH-FOOD-VALUE PASTRY PRODUCTS

Abstract

The article explores topical issues of expanding the range of modern high-food-value pastries. The purpose of the article was to determine the technological aspects of using plant materials in the technology of high-food-value blondies. Standard methods are used to study the structural-mechanical and physicochemical indicators of the product quality of. In the course of the research, it was found that the use of gluten-free types of flour and sea buckthorn puree will improve technological quality indicators and reduce the calorie content of finished products. The gluten-free flours used in the study are rice flour and corn flour. The article describes the features of the blondie technology. Replacing wheat flour with gluten-free (rice, corn) makes it possible to produce blondies for all segments of the population, including those with celiac disease. It was found that the best organoleptic quality indicators, namely: smooth surface, elastic structure of the crumb, without lumps and impurities, rich taste and aroma of chocolate are distinguished by a sample of blondie, the ratio of rice and corn flour of which in the mixture is 50:50%. The possibility of using sea buckthorn puree in the recipe as a substitute for a part of the fat component of the product was shown. It was found that with an increase in the amount of sea buckthorn puree in the recipe, the moisture content of the dough and finished products increases. Thus, the moisture content of the test sample with the maximum amount of additive increased by 0.8%, and the moisture content of the finished product sample – by 1% compared to the value of the control sample. It was determined that the replacing butter with sea buckthorn puree in the recipe leads to a decrease in sponginess and crumbliness of products. Thus, the sponginess and crumbliness of the sample with the maximum amount of additive is less by 1.2% and 0.4%, accordingly, compared to the control sample. It was found that the moisture content during storage of products decreases and the crumbliness increases. The moisture content of the control sample decreased by 2.2%. The moisture content of the sample with the minimum amount of additive decreased by 2.2%, with the maximum amount of additive – 1.9%. The crumbliness of the samples has increased. Thus, the crumbliness of samples with a minimum amount of additive increased by 1.7%, with a maximum of 0.8%. It was found that the best physicochemical, structural-mechanical and organoleptic quality indicators were distinguished by a blondie sample containing a mixture of corn and rice flour in an amount of 50:50% and sea buckthorn puree – 15%.