{"title":"无麸质原料的现代类型:面粉糖果产品技术的应用前景","authors":"Irina Reznichenko, T. Miroshina","doi":"10.36718/1819-4036-2024-6-212-219","DOIUrl":null,"url":null,"abstract":"The purpose of the study is to identify new technological solutions in the field of flour confectionery development. The growth of a range of specialized products under sanction restrictions is of particular importance. Flour confectionery products, including various types of cookies, wafers, muffins, cakes, occupy a certain place in the diet and are in constant consumer demand, and therefore the development of new compositions and technologies for gluten-free products is a relevant area of research. The work provides systematized data on modern trends in the development of gluten-free flour confectionery products in terms of composition, preparation, properties, quality of finished products and their nutritional value. Functional ingredients such as proteins, dietary fiber, minor compounds used to improve product properties, including sensory profile, are discussed. Research was based on the methods of searching, analyzing and systematizing scientific papers and materials in the electronic databases Google Scholar, PubMed, Scie¬nce Direct, Scopus, eLibrary.ru, which consider modern trends in the development of technologies in the field of gluten-free flour confectionery products. The search was conducted over the past five years. New approaches to modern technologies for designing gluten-free flour confectionery products; the main types of flour used in production; types of additional raw materials to ensure sensory characteristics and increase the nutritional value of finished products were identified. It has been established that most papers on gluten-free products include sensory analysis. The practical significance of the work lies in helping scientists and manufacturers to determine current trends and promising areas of research in the field of developing specialized products.","PeriodicalId":283993,"journal":{"name":"Bulletin of KSAU","volume":"96 8","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"MODERN TYPES OF GLUTEN-FREE RAW MATERIALS: APPLICATION PROSPECTS IN FLOUR CONFECTIONERY PRODUCTS TECHNOLOGY\",\"authors\":\"Irina Reznichenko, T. Miroshina\",\"doi\":\"10.36718/1819-4036-2024-6-212-219\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The purpose of the study is to identify new technological solutions in the field of flour confectionery development. The growth of a range of specialized products under sanction restrictions is of particular importance. Flour confectionery products, including various types of cookies, wafers, muffins, cakes, occupy a certain place in the diet and are in constant consumer demand, and therefore the development of new compositions and technologies for gluten-free products is a relevant area of research. The work provides systematized data on modern trends in the development of gluten-free flour confectionery products in terms of composition, preparation, properties, quality of finished products and their nutritional value. Functional ingredients such as proteins, dietary fiber, minor compounds used to improve product properties, including sensory profile, are discussed. Research was based on the methods of searching, analyzing and systematizing scientific papers and materials in the electronic databases Google Scholar, PubMed, Scie¬nce Direct, Scopus, eLibrary.ru, which consider modern trends in the development of technologies in the field of gluten-free flour confectionery products. The search was conducted over the past five years. New approaches to modern technologies for designing gluten-free flour confectionery products; the main types of flour used in production; types of additional raw materials to ensure sensory characteristics and increase the nutritional value of finished products were identified. It has been established that most papers on gluten-free products include sensory analysis. The practical significance of the work lies in helping scientists and manufacturers to determine current trends and promising areas of research in the field of developing specialized products.\",\"PeriodicalId\":283993,\"journal\":{\"name\":\"Bulletin of KSAU\",\"volume\":\"96 8\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-07-23\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Bulletin of KSAU\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.36718/1819-4036-2024-6-212-219\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Bulletin of KSAU","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.36718/1819-4036-2024-6-212-219","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
摘要
这项研究的目的是确定面粉糖果开发领域的新技术解决方案。在制裁限制下发展一系列专业产品具有特别重要的意义。面粉糖果产品,包括各种饼干、威化饼、松饼、蛋糕,在饮食中占有一定的地位,消费者的需求量也一直很大,因此,无麸质产品的新成分和新技术的开发是一个相关的研究领域。该著作从无麸质面粉糖果产品的成分、制备、特性、成品质量及其营养价值等方面,系统地介绍了现代无麸质面粉糖果产品的发展趋势。还讨论了蛋白质、膳食纤维等功能性成分,以及用于改善产品特性(包括感官特征)的次要化合物。研究基于对电子数据库 Google Scholar、PubMed、Scie¬nce Direct、Scopus、eLibrary.ru 中的科学论文和资料进行搜索、分析和系统化的方法,其中考虑了无麸质面粉糖果产品领域技术发展的现代趋势。搜索时间跨度为过去五年。确定了设计无麸质面粉糖果产品的现代技术的新方法;生产中使用的主要面粉类型;确保感官特性和提高成品营养价值的附加原材料类型。已确定大多数关于无麸质产品的论文都包含感官分析。这项工作的实际意义在于帮助科学家和制造商确定开发专业产品领域的当前趋势和有前景的研究领域。
MODERN TYPES OF GLUTEN-FREE RAW MATERIALS: APPLICATION PROSPECTS IN FLOUR CONFECTIONERY PRODUCTS TECHNOLOGY
The purpose of the study is to identify new technological solutions in the field of flour confectionery development. The growth of a range of specialized products under sanction restrictions is of particular importance. Flour confectionery products, including various types of cookies, wafers, muffins, cakes, occupy a certain place in the diet and are in constant consumer demand, and therefore the development of new compositions and technologies for gluten-free products is a relevant area of research. The work provides systematized data on modern trends in the development of gluten-free flour confectionery products in terms of composition, preparation, properties, quality of finished products and their nutritional value. Functional ingredients such as proteins, dietary fiber, minor compounds used to improve product properties, including sensory profile, are discussed. Research was based on the methods of searching, analyzing and systematizing scientific papers and materials in the electronic databases Google Scholar, PubMed, Scie¬nce Direct, Scopus, eLibrary.ru, which consider modern trends in the development of technologies in the field of gluten-free flour confectionery products. The search was conducted over the past five years. New approaches to modern technologies for designing gluten-free flour confectionery products; the main types of flour used in production; types of additional raw materials to ensure sensory characteristics and increase the nutritional value of finished products were identified. It has been established that most papers on gluten-free products include sensory analysis. The practical significance of the work lies in helping scientists and manufacturers to determine current trends and promising areas of research in the field of developing specialized products.