Impact of Red Mountain Ash Powder on the Qualitative Characteristics of Flour Confectionery Products

Abstract

Vegetable additives in flour and confectionery products increase nutritional value, reducing the micronutrients and dietary fiber deficiency. The study aim is to evaluate the red mountain ash powder impact on the qualitative characteristics of flour confectionery products made of shortbread dough. To do this, a man replaced 5; 10; 15; 20; 25 and 30% of flour in the semi-finished product cooked according to the recipe No. 8 “Pesochniy (osnovnoj)” with red mountain ash powder. The thesis presents the study results of the mass fraction of moisture, the preservation of dry substances, wetness, alkalinity, toughness, organoleptic parameters. Products with red mountain ash powder contain a significant number of polyphenolic compounds that can have an impact on the microbiological parameters and the oxidative processes rate during long-term storage. The researchers revealed that products with powder had a higher yield and dry substances preservation, better wetness and friability, higher nutritional value compared with the traditional recipe. The optimal level of wheat flour replacement with red mountain ash powder in the recipe of the semi-finished shortbread product is 20%. On this basis, a man developed the formulation and technology of the semi-finished product “Ryabinoviy”. The baked semi-finished product has high organoleptic characteristics, is a source of dietary fiber (17.4% of the recommended daily intake) and can be recommended for use in nutrition for people without alimentary-dependent diseases. The application scope of the research results is confectionery industry and public catering enterprises.