ИЗУЧЕНИЕ ВЛИЯНИЯ ПЛОДООВОЩНОЙ СМЕСИ НА КАЧЕСТВО ХЛЕБОБУЛОЧНЫХ ИЗДЕЛИЙ

Abstract

This article presents the results of a study of the possibility of using cabbage and applesauce in the produc-tion of bakery products. For research, various dosages of cabbage (3, 6, 9, 12%) and apple (5; 7.5; 10; 12.5%) puree were selected. Studies have been carried out on the organoleptic and physico-chemical parame-ters of raw materials, semi-finished products and finished products. In the experimental part, the influence of cabbage and apple puree on the properties of dough and finished products (a bun made from premium wheat flour) was studied. An increase in acidity and dough volume was revealed when both cabbage and apple pu-ree were added. There is an increase in volume yield and porosity of finished products. The mass fraction of fiber in products increases, shrinkage decreases. As a result of the research, the optimal dosage of cabbage (6%) and apple (7.5%) puree was identified, a fruit and vegetable mixture was compiled and introduced into the bun recipe. The calculation of the chemical composition, calorie content and nutritional value of the con-trol and optimal sample of the bun was carried out. According to the results of calculations, it was found that with the introduction of fruit and vegetable mixture into the recipe of the bun, the content of indigestible car-bohydrates increases by 2 times, the amount of minerals increases slightly, the caloric content of the product decreases (by 6%), as well as the amount of fat, starch, dextrins. Keywords: white cabbage puree, apple puree, bakery products.