МУКА ЗАРОДЫШЕЙ ПШЕНИЦЫ В ТЕХНОЛОГИИ МУЧНЫХ КОНДИТЕРСКИХ ИЗДЕЛИЙ

Abstract

The article considers the use of wheat germ flour (WGF) to increase the nutritional value and im-prove the quality of butter biscuits. Wheat germ is a by-product of flour milling. Wheat germ flour contains vitamins B, A, E, magnesium, potassium, manganese, phosphorus, phospholipids, phytosterols, polyunsaturated fatty acids, essential amino acids. Studies have been carried out on the effect of various dosages of wheat germ flour on the water absorption capacity of wheat flour, on the rheological properties of shortcrust pastry and finished products, on the organoleptic and physico-chemical parameters of butter biscuits, as well as on the mass fraction of fiber in the fin-ished biscuits. The introduction of wheat germ flour into the biscuit recipe increases the water ab-sorption capacity of wheat flour, and the rheological properties of the dough change towards an increase in elastic properties. A recipe for butter biscuits has been developed with the addition of 9% wheat germ flour to the mass of flour due to the dry matter of all raw materials. This sample has the best commercial and consumer properties. The physicochemical parameters of such a product differ from the control sample by increased by 2.0% mass fraction of total sugar, 1.3% mass fraction of fat, 0.1% mass fraction of total ash, 1.0% mass fraction of fiber and 6.0% wetta-bility. The optimal sample has twice the maximum static and dynamic stresses compared to the control, which leads to less brittleness and brittleness during transportation of products.