USE OF NON-TRADITIONAL VEGETABLE RAW MATERIALS IN THE TECHNOLOGY OF FLOURY CONFECTIONARY PRODUCTS FOR RESTAURANT ECONOMY ENTERPRISES

Yuliya Myroshnyk, Viktor Dotsenko, Larisa Sharan, Vita Tsyrulnikova

Abstract


Products of biscuit dough are ones of most popular among floury confectionary products that is conditioned by their taste advantages, and ones of constant elements of food rations. Biscuit semi-products are a base of such confectionary products as tarts, fancy cakes, cookies.

It is expedient to use supplements of non-traditional raw materials that can not only influence the technological process and quality of ready products, but also enrich them with biologically active substances as additional components of floury confectionary products. The most promising raw material for enriching products of this group is vegetable powders, because fresh products are seasonal and don’t regularly provide the food ration of the population with biologically active substances.

The article considers a possibility of using snowball, ashberry and buckthorn powders for making biscuit semi-products. The aim of the work was to study the expedience and technological possibility of using vegetable raw materials in the biscuit semi-product technology.

The chemical composition of chosen powders was studied. The influence of vegetable powder on the quality and quantity of cellulose, structural-mechanical and physical properties of dough was established. The expedience of using surface-active substances in the biscuit semi-product technology for improving the quality of ready products was substantiated.


Keywords


floury confectionary products; biscuit semi-product; vegetable powders; improvers; non-traditional vegetable raw materials

Full Text:

PDF

References


Plotnikova, T. V., Tyapkina, E. V. (2006). Plodovo-yagodnye poroshki v muchnyh izdeliyah. Produkty&Ingredienty, 2, 20–21.

Shulga, O., Kamenchuk, T., Shulga, S. (2012). Apple powder in additives to enhance food value caramel. Ukrainian Food Journal, 1 (2), 59–61.

Kalakura, M. M., Ratushenko, A. T., Bublik, G. A. (2016). Improving quality of apple powder confectionery. Technology Audit and Production Reserves, 3 (3 (29)), 12–17. doi: https://doi.org/10.15587/2312-8372.2016.70976

Kohajdováa, Z., Karovičováa, J., Jurasováa, M., Kukurováb, K. (2011). Effect of the addition of commercial apple fibre powder on the baking and sensory properties of cookies. Acta Chimica Slovaca, 4 (2), 88–97.

Alsuhaibani, A. M. A. (2015). Biochemical and biological study of biscuit fortified with apple powder. Middle East Journal of Agriculture Research, 04 (04), 984–990.

Dzyundzya O. V. (2013). Shortcut with the use of powders of persimmon. Sbornik nauchnyh trudov Sworld. Materialy mezhdunarodnoy nauchno-prakticheskoy konferentsii «Modern directions of theoretical and applied researches ‘2013», 1, 60.

Syrokhman, I. V., Fil, M. I. (2008). Pat. No. 35288 UA. Method for making biscuit half-finished product. No. u200804712; declareted: 11.04.2008; published: 10.09.2008, Bul. No. 17.

Myroshnyk, Yu. A., Kosakivska, H. S., Dotsenko, V. F., Havrysh, A. V. (2013). Pat. No. 83989 UA. Kompozytsiya dlia vyhotovlennia biskvitnoho napivfabrykatu. u201303613; declareted: 22.03.2013; published: 10.10.2013, Bul. No. 19.

Fillipova, E. V., Krasina, I. B., Navitskaya, D. P. (2012). Uluchshenie strukturnyh harakteristik i obogashchenie poroshkom topinambura vafel'nyh listov. Innovatsionnye napravleniya v pishchevyh tehnologiyah: Materialy 5 Mezhdunarodnoy nauchno-prakticheskoy konferentsii. Pyatigorsk, 332–335.

Kozarenko, T. D. (1975). Ionoobmennaya hromatografiya aminokislot. Novosibirsk: «Nauka», 134.

Obolkina, V. I., Sivniy, I. I. (2011). Ryabina v konditerskih izdeliyah. Produkty&Ingredienty, 11, 30–31.

Yakovleva, T. P., Filimonova, E. Yu. (2011). Pishchevaya i biologicheskaya tsennost' plodov oblepihi. Pishchevaya promyshlennost', 2, 11–13.

Skurihin, M. M., Tutel'yan, A. A. (2007). Tablitsy himicheskogo sostavai kaloriynosti rossiyskih produktov pitaniya. Moscow: DeLi print, 610.




DOI: http://dx.doi.org/10.21303/2504-5695.2020.001113

Refbacks

  • There are currently no refbacks.




Copyright (c) 2020 Yuliya Myroshnyk, Viktor Dotsenko, Larisa Sharan, Vita Tsyrulnikova

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

ISSN 2504-5695 (Online), ISSN 2504-5687 (Print)