Шелудько В. М. РОЗШИРЕННЯ АСОРТИМЕНТУ ХЛІБНИХ ПАЛИЧОК ПІДВИЩЕНОЇ ХАРЧОВОЇ ЦІННОСТІ

Abstract

The possibility of using gluten-free vegetable raw materials in the technology of low-humidity bakery products is investigated in the article. Low-humidity bakery products are the most affordable and cheapest traditional products in Ukraine: rusks and bagels, bread balls and bread sticks. Bread sticks were selected as the object of research. Low humidity of bread sticks allows you to significantly increase the nutritional value of the product, even with minor adjustments to the recipe. Chickpeas – one of the most valuable legumes, which has saturated and unsaturated fatty acids, dietary fiber, vitamins A, K, PP, E, C, group B, manganese, potassium, magnesium, selenium, calcium, zinc, iron, phosphorus, sodium. The use of corn flour has a number of advantages because it is a source of B vitamins, potassium, iron, magnesium, calcium and is produced in sufficient quantities in Ukraine. The aim of the article is to determine the effect of a mixture of chickpea and corn flour on organoleptic, physicochemical, structural and mechanical parameters of the dough and finished products. Ukrainian and foreign science literature sources on the possibility of using high-protein gluten-free plant raw materials of high nutritional value in the technology of bread sticks are analyzed. Standard methods to determine structural-mechanical and physico-chemical indicators of product quality are used. The article describes the technology of bread sticks, shows the possibility of using a mixture of chickpea flour and corn flour to develop a new recipe of high nutritional value. The quality of input raw materials is determined. The results of research on the use of a mixture of chickpea flour and corn flour are presented. Based on organoleptic evaluation and physico-chemical and structural-mechanical studies of dough and finished products, rational dosing of additives in the technology of low-humidity products is justified. The product with additives in the ratio of 80 : 20 ChF : CF had the best organoleptic quality indicators: a surface without cracks, yellow-brown color with a pleasant nutty aroma and taste.