在生产面粉糖果产品时使用荠菜粉

R. Kandrokov, Natal'ya Murina, Patimat Bekshokova
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摘要

该研究的目的是确定使用从荠菜饼中提取的荠菜粉生产面粉糖果产品的可能性。任务:将原始荠菜饼研磨成荠菜粉和荠菜麸;制定用 5%至 20%的荠菜粉代替优质小麦发酵粉制作姜饼和健康蛋糕的面粉糕点产品配方;对用不同比例的小麦-荠菜粉制作的姜饼和健康蛋糕进行感官评估并确定其理化质量指标。研究对象是荠菜粉。用不同比例的全粉小麦和荠菜粉与优质小麦发酵粉配制出了斯托利奇尼蛋糕和姜饼的配方。制作蛋糕和姜饼形式的面粉糖果产品的参数和模式已经确定。在蛋糕和姜饼的配方中添加荠菜粉会增加湿度、碱度和成品中脂肪的质量分数。优质小麦粉和荠菜粉生产产品的最佳比例是 9:1,在这个比例下,成品具有最诱人的外观和良好的感官特性。与用优质小麦粉制作的面粉糕点对照样品相比,用小麦-荠菜粉制作的产品中蛋白质、脂肪(包括多不饱和脂肪酸)、必需氨基酸(包括限制性氨基酸)的含量都有所增加。根据研究结果,我们建议现有糕点企业使用优质小麦粉和荠菜粉的复合面粉混合物来生产营养价值更高的面粉糕点产品。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
USE OF CAMELINA FLOUR WHEN PRODUCING FLOUR CONFECTIONERY PRODUCTS
The purpose of the study is to determine the possibility of using camelina flour obtained from camelina cake for the production of flour confectionery products. Tasks: to grind the original camelina cake into camelina flour and camelina bran; to develop a recipe for flour confectionery products gingerbread and cake health with the addition of 5 to 20 % camelina flour instead of premium wheat baking flour; to conduct an organoleptic assessment and determine the physico-chemical quality indicators of gingerbread and health cakes made from wheat-camelina flour of various ratios. The object of study is camelina flour. A recipe has been developed for a Stolichny type cake and gingerbread made from whole-ground wheat and camelina flour of various ratios with premium-grade wheat baking flour. The parameters and modes for preparing flour confectionery products in the form of cakes and gingerbread have been established. Adding camelina flour to the recipe for both cakes and gingerbread leads to an increase in humidity, alkalinity and the mass fraction of fat in the finished products. The most optimal ratio of premium wheat flour and camelina flour for the production of products is the ratio of 9 : 1, at which the finished products have the most attractive presentation and good organoleptic characteristics. Compared to control samples of flour confectionery made from premium wheat flour, in products made from wheat-camelina flour there is an increase in the content of protein, fats, including polyunsaturated fatty acids, essential amino acids, including limiting ones. Based on the results of research, we can recommend the use of a composite flour mixture of premium wheat flour and camelina flour for the production of flour confectionery products of increased nutritional value at existing confectionery enterprises.
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