Development of flour-based confectionery products with increased nutritional value based on triticale flour

Abstract

The relevance of the research is in the potential use of triticale with increased protein and mineral content to expand the ingredient base of flour confectionery products technology. The aim of the study was to investigate the quality indicators of flour confectionery products, specifically sponge cakes, in recipes of which wheat flour was replaced with triticale flour and whole milk powder as a protein enricher. Using statistical methods to analyse experimental data, samples of each type of product with different concentrations of whole milk powder (ranging from 5 to 25%) were examined. It was concluded that the developed sponge cake recipes provide a degree of satisfaction for the average daily intake of iron – 29.21%, calcium – 95%, potassium – 40%, magnesium – 50%, phosphorus – 100%, and more; B-group vitamins – 18-80%. Compared to the control sample, the biological value is increased to 71%; the energy value is reduced by 426 kJ. The absence of egg melange in the developed product recipes allows for a 97% reduction in cholesterol content, categorising these products as dietary. The best samples and optimal dosages of whole milk powder were determined: 15% by the weight of flour during sponge cake production. The functional purpose of triticale flour was theoretically and practically confirmed, yielding new results on the dependence of dough structure formation process on technological production parameters and recipe components. A recipe for sponge cakes of increased nutritional and biological value based on triticale flour has been developed, involving the addition of enrichers such as whole milk powder and the exclusion of egg melange from the recipe. The obtained results can be utilised in the confectionery industry to create new products that meet modern trends in nutrition and cater to consumers who value higher nutritional content and healthy food composition