Development and investigation of qualitative characteristics of specialized bits
https://doi.org/10.32634/0869-8155-2023-374-9-179-184
Abstract
Relevance. The study characterizes the design of a mixture of gluten-free flours and fenugreek seeds (Trigonella foenum-graecum) to improve the properties of gluten-free biscuits and determine dough and finished product predictors. A distinctive feature of the mixture is the presence of raw ingredients with high nutritional and biological value. The data obtained can be used in the development of new product lines, new recipes for specialized flour confectionery.
Methods. To study the effect of corn flour, rice flour, flaxseed flour and fenugreek seeds on the quality characteristics of simple biscuits, standard test methods were used. The composition of the prescription components was selected taking into account the specialized focus of the product, the biological value of the ingredients, the high sensory characteristics of the finished product, and the imparting of functional properties.
Results. The optimal quantitative ratios of corn flour, flaxseed and rice flour (45:45:10) and the proportion of fenugreek seeds (7.5% by weight of flour) were experimentally determined. The quality indicators of the developed products are investigated. It has been established that the use of flour gluten-free mixture and fenugreek seeds affect a slight increase in dough moisture, acidity and wetness of finished products. Recommended standardized requirements for gluten-free biscuits from a mixture of corn, rice, flax flour and fenugreek seeds are proposed. As additional quality indicators, the content of gluten, dietary fiber and magnesium is highlighted. The developed simple biscuits for specialized purposes have a functional focus due to the high content of dietary fiber and magnesium, the share of which is more than 15% of the daily intake of these nutrients.
About the Authors
I. Yu. Reznichenko
Kuzbass State Agricultural Academy
Russian Federation
Russian Federation
Irina Yuryevna Reznichenko, Doctor of Technical Sciences, Professor of the Department of Biotechnology and Food Production
5 Markovtsev Str., Kemerovo, 650056
E. A. Egushova
Kuzbass State Agricultural Academy
Russian Federation
Russian Federation
Elena Anatolievna Egushova, Candidate of Technical Sciences, Assistant Рrofessor, Head of the Department of Biotechnology and Food Production
5 Markovtsev Str., Kemerovo, 650056
M. A. Zakharenko
Kuzbass State Agricultural Academy
Russian Federation
Russian Federation
Mariya Anatolievna Zakharenko, Candidate of Technical Sciences, Assistant Рrofessorof the Department of Biotechnology and Food Production
5 Markovtsev Str., Kemerovo, 650056
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Review
For citations:
Reznichenko I.Yu., Egushova E.A., Zakharenko M.A. Development and investigation of qualitative characteristics of specialized bits. Agrarian science. 2023;(9):179-184. (In Russ.) https://doi.org/10.32634/0869-8155-2023-374-9-179-184
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