Исследование влияние алкализованного какао порошка из кукурузной м уки

Abstract

Due to the increased interest in a healthy lifestyle and functional food products, a functional flour confectionery product was developed – a biscuit with the use of corn flour and alkalized cocoa. As a result of the performed studies, the evaluation of the enrichment of biscuit products using corn flour was carried out. A comparative analysis of wheat flour and corn flour was carried out, the choice of additives and the percentage of replacement was justified. The influence of corn flour on baked biscuit semi–finished products has been studied - there is a slight decrease in humidity and an increase in porosity. The influence of corn flour on the organoleptic characteristics of the biscuit semi-finished product has been studied. The optimal concentrations of corn flour in the biscuit recipe have been established – 30%, at such a concentration the product turns out to be a pleasant light yellow color, has a homogeneous fine porosity of the crumb, without grains and lumps The addition of corn flour to the recipe has a beneficial effect on metabolic processes in the human body. Compared to wheat flour, corn flour contains more lipids, sugars and hemicellulose. The effect of corn flour on biscuit dough – there is an increase in humidity indicators and a decrease in density and viscosity indicators.